Amber Malt vs. Special Roast?

[artguy]

I've only been brewing since July, and most of my recent brews have been small 3-3.75 gallon batches made with simple grain bills (AG or PM) of US 2-row or MO and a modest amount of crystal 20-60 for APAs or ESBs to experiment with the effect of different single hop schedules. Now I want to mess around with varying my malt bills to get a better feel for various malts. I'm looking to do some batches in the range of malty ESB/APAs to deeper Amber/Reds. I'm not crazy about overly sweet beers, so I'm checking out various non-crystal options. I just brewed an American Amber with Amber Malt in addition to Crystal 60 & 120 (see recipe copied below), but I've also seen some interesting looking recipes that call for Special Roast, which I've never used but sounds a lot like Amber Malt. Anyone with experience using both who could comment on the difference? Or anyone with other recommendations? THANKS!

OG=1.061 for 3.75 gallon batch (5 gallon pre-boil volume)
IBUs=~37
Yeast=US-05
Mash Temp=150F (I hope; my thermometer is questionably calibrated, but that's a question for another thread, and lab thermometer is on order)
Fermentables
US Pale Ale Malt 3lb 4oz 46.4 % 3.3 In Mash/Steeped
UK Amber Malt 12.00 oz 10.7 % 4.3 In Mash/Steeped
US Caramel 60L Malt 8.00 oz 7.1 % 8.6 In Mash/Steeped
US Caramel 120L Malt 4.00 oz 3.6 % 8.6 In Mash/Steeped
US Flaked Barley 4.00 oz 3.6 % 0.1 In Mash/Steeped
Extract - Light Liquid Malt Extract 2lb 0oz 28.6 % 1.9 End Of Boil
Hops
US Warrior 15.8 % 0.20 oz 18.7 Bagged Pellet Hops 60 Min From End
US Amarillo 7.5 % 0.30 oz 8.1 Bagged Pellet Hops 20 Min From End
US Simcoe 12.2 % 0.30 oz 7.9 Bagged Pellet Hops 10 Min From End
US Amarillo 7.5 % 0.30 oz 4.8 Bagged Pellet Hops 10 Min From End
US Amarillo 7.5 % 0.40 oz 0.0 Bagged Pellet Hops At turn off
US Simcoe 12.2 % 0.20 oz 0.0 Bagged Pellet Hops At turn off

 

[amercuric]

No one has answered yet, but I thought Special Roast was a dark malt? This would make it radically different from an amber malt on many levels.

 

[OLDBREW]

amber malt is more of a mild bitter base malt flavor under a mild coffee malt bitterness where special roast is more on the lines of a toasted sour dough bisquit with caramel notes