I'm trying to get my head around grains; the flavors and other characteristics they add. I found myself wondering about a dynamic that I have not heard about. For lack of a better name, I'm calling it flavor sequencing. What I mean is, I am wondering about the manipulability or just predictability of what flavor one experiences on the attack, mid-palate, and finish. For example: "Crystal 120 is big on the attack, and quickly fades, adding nothing to the finish.
There is a lot of info in this vein: "Crystal 120 gives a pronounced caramel flavor.". But I can't find anything about what flavor a grain provides time wise.
I'm sure the same could be said, or asked, about water salts, hops and yeast. It just seems to me that a part of recipe design, like filling in which flavors one wants in a beer, it would be good to fill in what flavors one wants in each of these three times so that there isn't a hole or weakness.
Any thoughts or resources?