What I mean is to understand what each ingredient tastes like and how they contribute to the final batch. Do you eat raw grain, do you steep some in a little water and taste that? How do you "taste" hops to distinguish the different types without brewing a batch of beer?
I'll chew on some new grains, but I don't pretend to be a savant that can determine how that'll interact with a beer, especially at different percentages. Truthfully experience is the only way. One thing that really helps me is to look up clone recipes of commercial beers I've had, and try to correlate what I'm tasting. But yeah, just have to experiment.
a lot of brewers so single malt / single hop beers to get a good idea of certain hops and base malts. You can add like 1lb of any specialty malt you want to highlight for a similar kind fo idea
I'll second iijakii. Clones have helped me the most. Taste a beer, focus on it's "flavor profile", as you put it, and then look at the ingredients.
For example, Zombie Dust is awesome. Zombie Dust's clone uses 8 ounces of just citra hops. Ergo citra hops are awesome. Turns out I'm a citra hop fanboy