It’s common to split malts when designing a recipe:
Base Malt: Use 1/2 Pilsner 1/2 Pale or 1/2 2-Row 1/2 6-Row Instead of All Pale
Crystal Malt: Use 1/2 Crystal 40 1/2 Crystal 80 Instead of All Crystal 60
Roast Malt: Use 1/2 Chocolate 1/2 Black instead of all Roasted Barley
To what extent does this make a difference? How many splits can you do and still taste a difference?
In other words, if I split the Crystal 60 into quarters, say Crystal 20, Crystal 40, Crystal 60, Crystal 80, would the complexity of the beer be noticeable as opposed to the singe split?