Originally Posted by IslandLizard
The one thing I can think of if we want to sample the flavor and aroma contribution of the specialty malts in a finalized beer is that their character maybe largely obscured by the hops and DME itself. Also the amount of hops added could be more precise perhaps.
That is true and I did think about that. That's why I added hops at the beginning for bitterness only and amped up the percentage of specialty grains.
For example, Amber malt is very pronounced at 5%, but I bumped it to 10% so that it really stands out. You could bump it even higher if you wanted.
As for the hops, I was at the mercy of my crappy scale. I'm going to get one that's more precise in the future.