Doesn't 6R have a much higher enzymatic potential to 2R? So you would use it alongside malts with lower enzymatic potential to give them a bit of a boost? If you used 2R, you would need more than you would of 6R, is my understanding.... but that could be böllöcks.
In a beer with a lot of adjuncts in it would be handy.
Yes, it's about originality. No intention of making it a regular thing.