Last night I was enjoying a nice year old stout, when an idea hit me. (More than likely not a new idea) and I thought I would weigh in on the experts.
Would these scenarios have the same flavor profile, an benefit of doing it one way vs. another besides the additional work?
Three SMASHs with 3 different grains and 3 different hops combined at the end of fermentation.
One large batch with the same 3 grains as above with the same 3 hops in one brew.