Looks like there's some difference of opinion on "how much aromatic/melanoiden malt to use."
Blatz says "less than 2%" and enzo says "around 14%" for a mild. I'd like others to chime in if they could.
I have not brewed a mild, yet. But I'd like to do so--I'm in the researching the style stage right now.
I didn't have my beer notes in front of me when I wrote my first post and threw out a 5-10% figure for aromatic/melanoiden malt.
I went back and checked my recipe for my Saison (1 lb aromatic out of 21 lbs total [17 lbs grain + 4 lbs cane sugar] = nearly 5%). The judges didn't think it was overpowering---my Saison placed first.
I agree with dbeechum that most judges (myself included), while trying to honor and judge a beer in accordance with the BJCP style guidelines, will tend to show a bias towards more robust, fuller-bodied and fuller-flavored beers within the category, and for stronger and fuller-bodied beers overall.