New Belgium's Fat Tire Clone - Take 2

This is based on a recipe first published in Brew Your Own magazine, March 2001 issue. I have adjusted the quantities to metric units.
In fact i do not do a full boil, however, the volume was entered as such as the calculation does not account for late addition of DME. final IBU should be 17-20

Brewer:	Noam - Modiin		Email:	-
Beer:	New Belgium's Fat Tire Clone - Take 2		Style:	American Amber Ale
Type:	Extract w/grain		Size:	22 liters
Color:	48 HCU (~21 SRM)		Bitterness:	17 IBU
OG:	1.052		FG:	1.013
Alcohol:	5.0% v/v (3.9% w/w)
Water:	No water treatment
Grain:	250g Carared 250g Caramunich I 250g Carapils 250g Munich I 250g Melanoidin 250g Carafa I
Steep:	Steep specialty grains in 6 liters of water at 68° C for 45 minutes.
Boil:	60 minutes	SG 1.047	24 liters
	0kg Light dry malt extract OR 3kg Light malt extract
	Begin boil with wort from steeped grain only. turn of heat and add DME at 20 minutes to flame out. stir well and turn heat back on. add 1 tsp. Irish moss at 15 minutes to flame out.
Hops:	20g Cascade (6.7% AA, 60 min.) 15g Fuggles (4% AA, 15 min.) 15g Fuggles (aroma)
Yeast:	BYO recipe calls for Wyeast 1056 or BrewTek CL-10 I used Fermentis US-05
Log:	Ferment at 18° to 20° C until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.
Carbonation:	2.2 volumes	Corn Sugar: 103g for 20 liters @ 18°C
	Fat Tire is low carbonated

Recipe posted 12/30/09.