Punch up the aroma. Both with malt and with hops, look for methods to increase fragrance. It’s well known that the senses of smell and taste are closely linked, so the more you can give the nose, the more you will get on the palate.
Back off on the bittering hops a bit. With lower gravity, you’ll get more bitterness from the hops you utilize, and there will be less malt to stabilize them. Do not simply preserve the IBU levels of your favorite designs; cut down a bit to let the malt shine through. You’ll get a more rounded beer, with all flavors playing perfectly together to present an unified whole.
Some yeasts are understood to include a lot of taste of their own to beer in the kind of esters and phenols. Try to avoid yeasts that have a credibility for making dry or clean-tasting beer; they are more appropriate in other batches, especially home brew.
The extra reproductive generations that the yeast will require to go through will increase their production of flavor compounds, enhancing your beer. On the other hand, if you utilize too much yeast, you’ll get less excellent things and bland, disappointing beer.
Ferment a little warmer. Fermenting a couple of degrees warmer will once again increase the production of flavorful and fragrant substances. Do not let it flee from you, or you might get more than you were going for, however a little extra here works for session beers.
Practice makes best. It may take you a few batches to dial in a process that makes great session beers you’ll wish to have on hand as a regular feature of your beer refrigerator. It’s well worth the work, though, so keep at it. Your efforts will be rewarded.