So, besides a few well-placed stories, what have I gathered from 'Malt'? Glad you asked.

Mallett makes a point that malt is an often overlooked ingredient that brewers simply accept as 2-Row rather than determining what variety of Barley it is, where it was grown, and how was it malted. Guilty. He also makes the suggestion that you taste all your grains so you'll know the flavors you're bringing to the mash tun. OK. 

There are several more points within the pages, but, enough already, tell me what I want to know. What malts should I use if I'm a home brewer? Of course, there is no one answer to this question. I do, however, feel that Mr. Mallett dances around the subject very carefully at some points in the book. He discusses the difference between European Malts and American Malts, with the latter having higher modification and protein content. These differences in the American Malt help to make up for the lack of enzymes in and balance the lack of protein in - adjuncts. So, it would seem to me that he's indirectly saying to look for lower protein malts if you're not using adjuncts, but, he's being careful not to say it outright. I guess he doesn't want to overtly hurt some American maltsters? Or perhaps I just reading something into this that wasn't there? Anyway, read it for yourself and let me know. In the meantime, I'm going to be checking the protein content of the base grains and perhaps brewing with a little more Maris Otter.