A beer writer I once met said never ever use the word "malty". I think you have it far too much here. I wouldn't mention malt at all for the pale ales; blonde ale sweetness I'd describe as "bubblegum"$$ maybe "malt-driven" for brown ale, or leave the malt out as the chocolate and caramel cover it; with IPA perhaps substitute maltiness for weight, body or gravity.
To cover hell bocks, I'd add "often with" before "warm toasty flavours".