hist-brewing: Brown malt equivalent?

[PBLoomis at aol.com]

In a message dated 2/5/04 4:40:26 PM Eastern Standard Time, 
cswingle at iarc.uaf.edu writes:
Has anyone found reference, or done experiments to determine what an 
appropriate, mashable replacement might be for brown (or amber) malt?  
Do you suppose this can be a simple as reducing the home-roasted malts 
to the requisite 20% of the grist, and then adding enough crystal to get 
the color (and presumably some of the roasted flavor too) up to the 
level you expect from the original recipe?
   I have been told that pale malt contains enough amylase to convert itself 
and half its weight in non-diastatic grains, which should be enough for any 
brew I can think of.
    BTW, crystal malt is a 19th-century development, and requires technology
(a sealed kiln) which was not available before that.
    Scotti
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