Steeping grains
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While the calculated color might end up being the same, the flavors are not. While C60 is is three times the color of C20, it's not just the same flavor concentrated three times. There are _new_ flavors being created as the color increases, not just concentration of amplification of existing flavors.
Because of this, the split of three types of crystal will lend more complexity versus a single dose of C40. The flavors of the lower crystals are much more similar to eachother than the higher C90s and C120s, but some subtle complexity will still be there if done right.
Because of this, the split of three types of crystal will lend more complexity versus a single dose of C40. The flavors of the lower crystals are much more similar to eachother than the higher C90s and C120s, but some subtle complexity will still be there if done right.
Crystal is not just for color. The darker the crystal the more it's been roasted/stewed and this gives it a different flavor. The lighter crystals are more sweet and lightly caramelly and the darker ones are more raisiny and darker caramel flavored. It's good to layer the flavors.
