Phat Tyre from NB question

Bouckaert shies away from handing out recipes, but he agreed to offer a few clues and tips for homebrewers.
When trying to emulate Fat Tire Amber Ale, Bouckaert advises that you pay particular attention to the malt bill and the aging process. "We have a malt character that asks for a lot of light-colored malts," he says. "Specialty, Munich and light caramel malts comprise up to 30 percent. For the signature toasted biscuit flavor of this brown-amber beer, add from 5 to 10 percent of malts with a nutty character." For hops, he recommends shooting for 16 IBUs with a subtle late addition of aroma or dry hops. "Don't use Cascade or other overpowering hops," Bouckaert adds.
As for yeast, Bouckaert suggests using a strain low in esters and other flavor components, like American pale ale yeast (Wyeast 1056 or BrewTek CL-10). Fermentation should take place at the low end of the temperature range. The beer should look clear, have low carbonation and give off a malty, fruity aroma with hints of bread crust. It should leave a toasted flavor on the palate and a subtle hop component for balance. Lay the beer down for at least a few months to mellow and mature for best results.

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