Irish Red malts

First, anyone used amber malt in an irish red?  What are your thoughts on the flavor impact?  What percentage of the grain bill would/did you use it?

Second, in terms of roasted barley, do you use 300o (e.g. Briess roast barley), 475o (e.g. muntons roast barley) or 550o (e.g., muntons black barley) lovibond varieties?  Do you really notice significant differences in flavors?

Cara red, cramunich or some red x from bestz malt  imo to much roast barley and u gonna loose the red ale traditional flav .

I don’t mean to be rude, but that offers me no help with the questions I posted.  Can you tell me about the flavor of Amber malt and whether it has a place in an irish red?  Have you used it? How much would you use?  Regarding roasted barley, do you have any thoughts on the 3 varieties I listed?

I’ve never used Amber in Irish Red but I can say that, to me, it has a dry biscuit malt character with a slight roastiness. I wouldn’t use over 10% personally. Jim made a pretty looking Irish Red with Red X malt - that could be a nice option.

i dont use amber malt in my irish. its similar to melanoidin, biscuit malt, victory,aromatic.  my base is maris otter, so already enough of the biscuit bready contribution. i also use 300srm roasted barley

this is one of my simple irish recipes I love:

Amt            Name                                                Type            %/IBU

10 lbs    Pale Malt, Maris Otter              (3.0 SRM) Grain          90.9 %
12.0 oz  Carared (Weyermann)          (24.0 SRM) Grain          6.8 %
4.0 oz    Roasted Barley                      (300.0 SRM) Grain      2.3 %
1.00 oz  Goldings, East Kent [5.00 %] - Boil 45.0 min Hop      14.4 IBUs
1.00 oz  Goldings, East Kent [5.00 %] - Boil 15.0 min Hop      7.8 IBUs
1.0 pkg  Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast  -

That looks great Ken! And to OP, sorry no experience with amber malt or brewing Irish red, but I might now