Just a quick question for everyone....but first...thanks for the BrewTarget software. This stuff rocks, and I've used brewsmith, qbrew, etc.
As far as my question goes, it might be kinda dumb. Up until now I have been doing extract batches, but have recently made the switch to AG. My understanding of how different barley malts impart different flavor color and body characteristics is still in its infancy. From what I have been able to gather, the base malt is for the most part always a pale malt (2 row), and then other specialty grains are used to add unfermentable (some fermentable) sugars and color/flavors into the wort. My question regarding beer style is simply, does the specialty grains impart more beer style than the yeast you use, or are the grain bills really THAT important. Obviously for stouts and other darker beers you will need the addition of specialty grains to accomplish the style.
I guess in short, how do you know which combination of grains to use for a particular style of beer?