A list of ingredient variations and flavor/impact?

Hey there. Is there a "master list" anywhere of the most popular types of grains, malts, hops, yeasts, and what characteristics each has? I'm looking for a fairly simple kind of thing structured something like this. What do y'all think?

Extract
Pilsen -- 1-2 sentence description/typical uses
Extra Pale -- 1-2 sentence description/typical uses
Extra Pale Dry -- 1-2 sentence description/typical uses
Pale -- 1-2 sentence description/typical uses
Amber -- 1-2 sentence description/typical uses
Dark -- 1-2 sentence description/typical uses
Etc. -- 1-2 sentence description/typical uses

Hops
Cascade -- 1-2 sentence description/typical uses/early vs late addition
Columbus -- 1-2 sentence description/typical uses/early vs late addition
Kent Golding -- 1-2 sentence description/typical uses/early vs late addition
Nugget -- 1-2 sentence description/typical uses/early vs late addition
etc.

Yeast
Nottingham -- 1-2 sentence description/typical uses/flavor characteristics/high gravity-worth?
Safale-04 -- 1-2 sentence description/typical uses/flavor characteristics/high gravity-worth?
Safale-05 -- 1-2 sentence description/typical uses/flavor characteristics/high gravity-worth?
etc.

Base Grains
Dingemans Pale
Rahr 2-Row
Rahr 2-Row Pale
etc.

Specialty Grains
Simpsons CaraMalt -- 1-2 sentence description/typical uses/flavor characteristics
munich?crystal? (saw these somewhere, not sure what it is)

Additives
dextrose/corn sugar -- 1-2 sentence description/typical uses/flavor characteristics
maltodextrin -- 1-2 sentence description/typical uses/flavor characteristics
caramel 60? candi? (saw these somewhere, not sure what it is)

any one of your favorite online vendor will have the descriptions you're looking for.

Typically on those sites, they have a list of links, and I have to click on each link to get a description. I know I'm being picky, but it would be far more helpful if I could look at all of those descriptions side-by-side.

Click the link in my signature and then click on reference.