I'm starting to play around conceptually with recipes and brewing beers to specific targets and flavor profiles, and I really couldn't find anything out there on the best way to go about isolating the taste of different malts. Looking for some input on how little I can get away with, hop addition wise, to have just enough balance for it to be a beer, but no excessive hop flavors or excessive bitterness. Most smash recipes I find have a standard 60-15-5 or so hop addition, but I'm curious if a small 60 minute addition would achieve my goals.