For a really malty ale you need to step into the darker ales – plenty of amber malt in a porter or brown ale gives superb complex roasted malt flavours. You could add some to a pale ale but only a little as it will darken it considerably.
Edit – Belgian aromatic malt also gives a big boost to maltyness but the armomatic notes may not fit with the British style too well.
Drinking – Smoked Stout, Amarillo Pale Ale
Conditioning– T58 Dubbel
In the FV – Nowt yet
Next Up – Yorkshire Bitter
“Beer the cause of and solution to all lifes problems” – Homer Simpson