Cheeky so-and-so!
Now why would you think
@patto1ro would answer a question like that? It's well outside his "normal" area of study and he doesn't normally post on such matters. But who knows, he might well of visited the maltings in his travels and has an opinion?
Simpsons have a very modern maltings, and they appear to use them in quite imaginative ways. Their "amber malt" is not diastatic (61EBC give or take 7-8) and has a most distinctive flavour; it is used in Fullers 1845, and I can't make a "clone" of that beer without it (and I have tried, 1845 is perhaps my favourite commercial tipple).
Imperial malt, which is diastatic even though it's roasted to 45EBC, has much the same flavours (but at a lower level). I'm looking forward to trying their aromatic malt, and "Cornish Gold" which despite being used as a base malt is roasted to 25EBC.
But I won't use their malts in any attempted historical recreation! They use too much "modern" jiggery-pokery.
The pre-drum-roaster amber malts were, in my view, the lighter coloured of the so-called "brown" malts. Neither bore any resemblance to malts of the same name today. Unless you believe some of the "magical lost knowledge" ideas some spout
.
Enjoy Simpsons malts for what they are: Fine modern-day examples of the maltsters craft. Not copies of a former-days hard graft.