One topic I would like to see covered is recipe formulation with respect to Malt.
Not just the standard, "use Munich to get bread crust flavor, pilsner to get the continental malt flavor, English two row for more biscuit flavor..." etc. What the malts are supposed to provide is widely available already just by reading maltser's data sheets.
Instead, what I am looking for is information more to do with getting malt (and even hops) to show up in the beginning, middle, and finish of a beer. A lot of beers I have formulated have a good parts, but could use some tweaking to enhance the "entire drinking journey". For instance, my Vienna has great malt nose, beginning and finish have lots of beady malt notes, but it is "flat" in the middle. What techniques would change this? If I want an American Brown with an up front hop presence, but a more restrained hop finish with substantial nutty/chocolaty malt flavors, how do I keep the malt to the end and mute the hop finish?
There appear to be multiple variables associated with the topic, including water formulation, malt variety/maltster and mashing temperatures/schedules.
While there has been a lot of attention given to hops in the past 5 years, and there is a lot of information available on Hops, there has not been the same attention given to Malt. With the huge variety of malts now available to homebrewers that were not in past years, I think there is a largely untapped opportunity to cover malts more in-depth and have a better understanding of where/how they can be used to manipulate the flavor experience.