Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions from a modern amber malt). Amber malt has a bitter flavor which mellows on aging, and can be quite intensely flavored; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100–140; amber malt has no diastatic power.
Our house amber malt is Joe White. It is a suitable substitute for Victory/Biscuit malt.