Everybody can buy a certain number of specilaty grains and combine them, but in a way it seems to me this way I will do something that someone else can do just replicating my grain choice. On the other hand mash process seems to be much more complex and with infinite variation in temperature values, time, with even more variability added by different processes (standard vs decoction for example).
How much mash temperature and process can influence malty/sweet aroma of the final beer compared to specialty grains? (I am talking about light specialy grains, obviously there is a wide range of grains with aromas that can't be compared to those that mash develops). Which one of the two is the most powerful, or they can be equivalent?