It's good to learn stuff for yourself. Doing them each as seperate batches will be a royal pain in the ass. What I would do:
Call B3, tell them what you want to do. Brew a five gallon batch partial boil with just light malt extract and some bittering hops. Then dillute this wort into several 1 gallon taster batches. Here's the key, you steep the different grains in the water for dilluting your wort. 1 should be without steeping grains as a control.
You could probably ferment in six of those gallon jugs of Carlo Rossie they sell at Safeway. With out the hops it will be sickly sweet, you probably won't enjoy drinking it. Also I would save some of the unsteeped grain, so you can have a nibble on the grain, then drink the beer with that grain, it might help you identify the specific flavor.
Also taste your beer at all stages. a spoonful of trub will keep you clean for a week.