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'Splain something to me Lucy? I often see recipes that call for 2 base malts. If malts historically reflect their local conditions and hence beer styles, what's the primary purpose of this?

You're reading recipes by people using up the ends of bags.

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Breweries will often use two base malts from different suppliers to blend out any inconsistencies such as low extract, high beta glucans or a high amount of DMS precursor. So if you have a batch of malt that gives you a stuck mash or just a low yield its normal to blend it with malt from another company to give a more predictable/useable result.

Cheers guys.

PS X ... " the end of bags" sounds ominous.