Fixing intensity of flavour - options?

[NickK]

I'm currently investigating and thinking up ways to increase the intensity of flavour within my beers. Specifically more flavour out of the malt which to my knowledge imparts both fermentable sugars and other compounds. So I'm thinking the best way todo this is:
1. Freshness of the grain - milled the day before.
2. Quantity of grain per litre of water - increasing the grain bill.
3. Utilising the the liquid from the dough in only - saving any sparge for a lighter beer - and running a couple of doughins.
4. Ensure water is at the correct composition, pH, temperature and perhaps reverse cycle the liquid during the dough-in up through the grain bed.

The taste I have was good with 2.7kg GP, 500g British Crystal and ~300g Ambermalt into 25l but required a good doubling of the honey intensity (although using Honey Malt may fix this in a different way the taste is in the golden promise to start with).

Anyone had this problem and found an answer (or comments on the above)?

[NickK]

Increasing the concentration of flavour compounds in the final wort. I was thinking that sparging to get the remaining sugars out dilutes the flavour concentration as there's more sugar relatively to the flavour compounds.

It may be that my starting grain bill in total is a bit light for the volume then fixing the water could be the answer.