Originally Posted by chickypad
With the 0.5 lb of roasted barley and another .25 of black patent I'd say you're going past brown toward porter range. I wouldn't use either of those, and instead go with something like a quarter lb of pale chocolate. That's still going to put you on the darker side of amber I think. For hops I don't expect you'll get pine from amarillo and centennial, you may want to throw in some chinook or simcoe late.
I second this. When I do an amber, I don't like to throw in much dark roasted malt, since in my mind the grain bill is all about the bready, toasty, aromatic-type malts. There's no problem with throwing in a small bit of roasted malt, but I am personally kind of stingy with them. You don't want to end up with a brown or a porter if you meant to make an amber.
Also, these hop choices are wonderful, but you won't get the pine notes that you are after (as chickypad mentioned). If you want that pine, go with the previous suggestion of some simcoe or chinook (I'd choose the former, personally). However, if you are willing to give up the piney element, these hop choices will still yield a great result as they stand currently.
I guess I'm basically just repeating what was already said, but let's say that I'm doing so for emphasis!