Mild Ale Malt sits a step darker and maltier than standard English pale ale malt or Maris Otter, kilned specifically to give a fuller, rounder malt character at the low starting gravities English mild ale is traditionally brewed to. Where a lighter base malt at mild-ale gravities can taste thin, Mild Ale Malt's extra kilning fills in some of that gap without needing a heavier crystal malt addition to compensate.
At 3-5 °Lovibond it reads amber-gold rather than pale straw, with a malty, mildly toasty character built in from the base malt itself. Diastatic power around 70 °Lintner is comfortably enough to self-convert, though noticeably less headroom than Pale 2-Row or Maris Otter carry — not usually a problem in the low-adjunct grists mild ale typically uses, but worth checking in a recipe layering several low-diastatic specialty malts on top of it. English mild, dark mild specifically, and some other session-strength English ales are its main home; brewers outside that specific tradition rarely reach for it, since a standard base malt plus a modest crystal malt addition gets a comparable result in most other styles. It's a genuinely different tool from simply adding crystal malt to a paler base, since the extra malt character comes from the base malt's own kilning rather than a separate specialty grain layered on top of it.