I have been meaning to test this theory and my buddy and I have been discussing this for a while now. He states that when using heavier lovebond crystal malts it hides the flavor profile of the lighter crystals. I believe that each has their own contribution. In a recipe with the same base malt, and mash time and temp, with same hop profile, and fermentation schedule and yeast; but different use of caramel malts to achieve the same color scheme, would they taste the same?