I know that too much DMS is a bad thing, but some of the best beer I’ve ever tasted (Southern Germany) had a distinct DMS note.
I’ve tried the following, separately and in combination:
Used light, Czech malt.
Covered the BK during boiling. The lid did not cover the kettle completely, but condensation was dripping back into the pot.
One hour boil.
I expect the first recommendation is: Be careful; you can easily get too much and ruin your beer. With that thought in mind, what do I try next to get that little bit of a DMS note?