Malt complexity can be a simple as adding in some specialty malts or perhaps changing the malt temp or it could be to change the yeast. Think about your recipe and what you could do to make the flavor more complex. In many cases a beer is to style but is rather boring, a tweak in the recipe can take good to outstanding...
Here's the recipe:
10 gallon batch
18 lbs domestic 2-row
1 lb each of crystal 60 and caravienna
4 ounces roasted barely
2, oz fuggles 90 minutes
1, oz EKG 30 minutes
1, oz EKG 15 minutes
1 tsp powdered irish moss 10 minutes
Recipe called for two vials of yeast, but I used one vial, stepped up to to 3000ml.
Admitting, I have a tough time controlling mash temp. It usually varies between 145 and 160. I use a RIM system with no burner on the mash.
Advice is certainly welcomed, solicited, and very thankful for.