I'm still in the "Keep it simple, stupid!" phase in my brewing. I don't have any idea how to start bringing multiple specialty grains into the mix in any meaningful way, so I'd actually be really interested in reading that article.
I started out with (IMO) needlessly complicated recipes I got online or at the brew store. Since then, all my recipes now are "mostly-or-all-base-malt-and/or-a-touch-of-specialty/roasted."
I also usually just use one hop at a time when I'm brewing. I don't really know how or why to do different varieties at different times, or why you would pick one hop for a 15min addition and a different one for a flameout addition.