It makes no sense to me why brown malt would "slow the fermentation down in the end." I'll keep an open mind, but unless there is something extremely unique about brown malt that only Springdale knows about, I just don't think this is true. Online recipes are useful for the actual ingredients, but IMO the process instructions given in most of them should be taken with a huge grain of salt (e.g. that recipe also instructs to rack to secondary, which, as has been exhaustively discussed on this forum, is a bad idea except in a couple of situations).