When I want to add some intense maltiness, I often reach for the high-kilned malts in the 18-30 Lovibond range. Sometimes I use aromatic and sometimes I use melanoidin. Best and Castle have light and dark melanoidin malts. Gambrinus has honey malt and a 30 lovibond Munich dark. Several maltsters are now producing Abbey malt, just slightly lighter than 'traditional' aromatic, but with better diastatic power. There are a lot of malts to choose from....
When you build your recipe, how do you decide between using aromatic versus melanoidin malt?
What flavor differences do you detect between the two malts?