That's exactly what I'm trying to say: that's not an Amber or an APA - not enough color, flavor, mouthfeel for an Amber and not enough hops for an APA. I see where you were going with that though: you would add more crystal with higher lovibond and cara-pils to that recipe and you would be a lot closer to an Amber. I'll admit, I didn't see his other thread with the grain bill, where someone suggested he lose the cara-pils. All I was trying to say is if you put out a hop schedule for 25 IBUs and say you're trying to make a "less hoppy APA," you are essentially saying you want to make an Amber.
As is shown by the BJCP guidelines someone posted earlier, there is considerable overlap in the styles and the dividing line is the balance between malt and hops. You can achieve it either by reducing your hop schedule to let your malt characteristics come forward or increasing the specialty grains in your grain bill to drown out some of the hop noise and get a sweeter finish and fuller body. It all depends on which side of the spectrum you started out on.
I, for one, make my APAs dark and medium bodied, but with enough hops that you get a distinct bitterness and aroma that is characteristic of the style (e.g. Boulevard Pale Ale is a favorite commercial example of mine). But if I simply scaled back my hops, it would essentially be an Amber recipe, because the sweetness of the Crystal 60 or 80 would come through more. So that's why I disagreed with your statement, because I don't think it's entirely accurate to simply say that the difference between APAs and Ambers is only grain bills. It just sounded to me like the guy was shooting for an Amber, not a Pale Ale.
All of this being said, I do apologize to the OP for not sticking with the question asked. And I agree with the sentiment above that you're doing somewhat of a disservice to a fine aromatic hop by using it as a bittering hop, but there's nothing that says you can't do it. Just keep an eye on IBUs and bitterness ratios using one of the many available recipe calculators online to prevent it from being too bitter. Then you'll just have to experiment with aroma/flavor combos of other hops to find the combination that works for you. Amarillo/Cascade sounds pretty tasty to me.
