"Fat Tire Amber Ale" - recipe

So, I grew up in Nebraska, right next door to Colorado, and when I discovered Fat Tire Amber Ale, and all the other New Belgium Brewing Co. brews, I fell in love! So, the Amber Ale recipe that I stumbled upon made me giddy! I can't wait to try this one!

From "Beer Captured," by Tess and Mark Szamatulski:

Fat Tire Amber Ale by New Belgium Brewing Co.,
Fort Collins, Colorado

Heat one gallon of water to 160 degrees F.

Add:
8 oz. US 80 degree L Crystal Malt
6 oz. German Munich Malt
4 oz. US Victory Malt
3 oz. Belgian Biscuit Malt

Remove the pot from heat and steep at 150 degree F for 30 minutes.
Strain the grain water (tisane) into the brew pot.

Sparge the grains (pour water through the strainer of grains) with 1 gallon of 150 degree F water.
Bring water to boil, remove from heat, and add:
4 lb. Alexanders Pale Malt Extract Syrup
2.5 lb M&F Extra Light Dry Malt Extract
1/3 oz. Yakima Magnum @ 15% AA (5 HBU) (bittering hop)

Add water until the total volume in the brew pot is 2.5 gallons.
Boil for 45 minutes.

Add:
1/2 oz. German Hallertau Hersbrucker (flavor hop)
1 tsp. Irish Moss

Boil for 10 minutes.
Add:
1/4 oz. Willamette (aroma hop)

Boil for 5 minutes.
Remove pot from stove and chill wort for 20 minutes.
Strain cooled wort into primary fermenter (6 gallon plastic bucket) and add cold water until the total volume is 5-1/8 gallons.

When the wort temperature is below 80 degrees F, pitch the yeast:
1st choice: Wyeast 1762 Belgian Abbey II
(ferment at 70-72 degrees F)
2nd choice: Wyeast 1388 Belgian Strong Ale
(ferment at 70-72 degrees F)

Ferment for 7 days or until fermentation slows.
Siphon into secondary fermenter (5 gallon glass carboy).

Keg, or bottle, when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks).
If bottling, mix with:
1-1/4 cup M&F Extra Light Dry Malt Extract
that has been boiled for 10 minutes in 2 cups of water.

Let prime at 70 degrees F for approximately 3 weeks until carbonated, then store at cellar temperature.

Yield: 5 gallons
Starting Specific Gravity: 1.048-1.050
Final S.G.: 1.010-1.013
SRM = 13 (Amber color)
IBU = 21
Alcohol by volume: 4.8%

SRM = Standard Research Method scale of color.
IBU = International Bittering Units = (oz) x (% alpha acid of hop) (roughly)

Helpful Hints:
Belgian yeast strains are very temperature sensitive. You must keep the fermenting beer above 65 degrees F to avoid a stuck fermentation. This beer peaks between 1 and 4 months after it is carbonated, but will last for up to 8 months at cellar temperatures.

Serving suggestions:
48-50 degrees F in a footed goblet glass
Onion soup with grilled French bread, caramelized onions, roasted garlic and Gruyere cheese.