Of course, fermentation will change a lot, but it's at least a bit of an idea of what will happen.
Had a great reminder of just how true this is. Saturday's brew had ~5% Amber malt. I knew this was appropriate for the style, but was still a little worried it might prove too intensely roasty-toasty, especially based on a sniff-and-chew evaluation. This afternoon, at just over 50% AA, it tasted perfectly smooth and just rich, sweet and malty. Some grains probably taste more "true" than others before they turn to beer.
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