..Something I see a lot from newer brewers is the "malt soup" recipe, where they add a bunch of ingredients with no idea of what they do, and they end up with muddled flavors. I know I did that for a year or two when I started making my own recipes...
Same here - the descriptions of all the malts sounds so enticing - why not use ALL of them TOGETHER?
I didn't really 'get it' until I started taking copious notes on the malt flavor (not just 'malty', etc.). I still go off of (limited) experience - Denny's article gave me something to think on while writing recipes!