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One of the things you need to refer to frequently is the ingredient table, so I've reproduced it below:

Values when added at the start of brewing:

Ingredient	Glucose	Maltose	Color	Vitamins	Barley	Tannin	Grassy	Honey
Raw Malt	1	5	1	10.58	12	6	12	0
Light Roasted Malt	2	10	1.5	8.33	6	3	1.5	0
Medium Roasted Malt	2	10	3	5.58	6	2	0	0
Dark Roasted Malt	2	10	6	4.17	6	1.5	0	0
Burnt Malt	0	2	12	0	0	0	0	0
Honey	10	0	0	0.835	0	0	0	0.95

• Glucose and maltose stay constant whenever added.
• Barley flavor decreases linearly the later it is added, dropping to a minimum of 1/6 base at the end.
• Color decreases linearly the later it is added, dropping to a minimum of 1/6 base at the end.
• Tannin decreases linearly the later it is added, dropping to a minimum of 1/6 base at the end.
• Grassy flavor decreases linearly the later it is added, dropping to a minimum of 1/6 base at the end.
• Honey flavor increases the later it is added, with a maximum of 20 times base at the end.
• Vitamins increase the later they are added, with a maximum of 5 times base at the end.

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