Did you already roast your malt?
In the last months I have been acquiring only the malt Pilsner:
- Gravity Potential: ~1.038
- SRM color: ~1.60
In some recipes, when I want a little more of color or sweetness, I put a part of this malt in the oven. Put the half of the malt.
I usually leave 2 hs to 100 °C or 130 °C, after this period I observe that this drier, crispier and with a darker color (SRM 3-6).
The times an increment in the temperature, for instance 170 °C for 10 minutes, brings a good configuration too, in this case the door of the oven is a little open because of the smoke.
I have been obtaining good results in the flavor and color of the beer.
When I make a Stout or Porter this has been increasing the result a lot.
If somebody makes something similar and wants to divide I thank, it will be great to test new ideas.
Between reasons and emotions, the important is to do to have value!
S 21°47'14.33" W 48° 9'15.81"