I use Rahr 2-row as a base malt for most things (since it's what Great Fermentations carries), so I can't really compare it to another domestic pale malt. But compared to pils or Maris Otter, which are the other base malts I use frequently, I don't think there's a substantial difference. Even if it is slightly more attenuative, but I certainly haven't found that it can't be controlled with mash temps. The last few batches have ranged from 78% to 88% ADF, depending on mash temp (147-158°F). On a porter I'm brewing tomorrow, I'll mash at 162°F and get an attenuation of about 73%.