Clearly, the malt types used is a matter of the utmost practical importance. However, I have found that to get a very high malt flavor the sparge must be omitted as well. this is an expensive way to brew since the amoun of grains needed must be increased by a factor of ~4/3. Nevertheless, some of the world's great ales and lagers have been brewed this way, and I have found it works in homebrewing for special beers. Clearly this is not the way to brew our standard beers.
The following is offered as an illustration. You clearly may want to modify things to suit your environment. The control batch is more or less my standard procedure, and the experimental batch is the no sparge version. A three step infusion (135F, 152F, 162F) was used for both along with a 1 1/2 hr boil. Hopping is acording to your preferences, but I have found for these beers that more is better than less.
CONTROL BATCH
Brew Size = 13.2 gallons
Grain bill = pale malt (25.35 lb), crystal (2.2lb)
Mash water = 8.5 gallon
Sparge water = 8.5 gallon
Volume at start of boil = 14.8 gallons
starting gravity = 1.060 (~28.7 pts/lb/gal)
EXPERIMENTAL BATCH
Brew size = 13.2 gallons
Grain bill = pale malt (33.75 lb), crystal (3 lb)
Mash water = 11.6 gallon
Water Directly Added to Kettle = 5.3 gallon
Volume at start of boil = 14.8 gallons
starting gravity = 1.060 (~21.6 pts/lb/gal)
Note that the mash thickness is just about the same in both batches. In the experimental batch the extra water not used in the mash is directly added to the kettle.
If you have the extra vessels, sparge, boil, and then pasteurize the dilute wort that normally we left in the grains in the experimental batch. I have found it useful for yeast storage and yeast propagation.