What yeast to use?

I am doing a leftovers batch soon with random malts and hops myself and club members had leftover from previous batches. I’m stopping at a homebrew shop Saturday to snag a yeast. They typically carry Safale and Whitelabs. Based on the recipe below, suggest a yeast. You can even check their stock at:

http://www.homebrewden.com

5gal batch
6.75lb two row (71%)
1lb Crystal 10L (10%)
0.75lb chocolate malt (8%)
0.56lb Flaked Wheat (6%)
0.5lb Honey Malt (5%)

60 - 1/2oz Warrior, 1/2oz Cluster
20 - 1oz Cascade
10 - 1oz Cascade
0 - 1oz Cascade, 1/2oz Centennial

The hop schedule can be moved around as well. Now pick a yeast!

If it matters to you, depending on the yeast, it will land around 5.5% ABV

When in doubt always use US-05

Originally posted by Maakun
When in doubt always use US-05

Say hi to Sara!

I think the fruity esters could be nice with the malt bill but would reduce the hops. Maybe US04?

Or just go crazy and use saison yeast. So you can tell anyone that doesn’t like the beer that they don’t understand farmhouse ales.

I was thinking more of a Windsor or a British ale like 1098 because of the Crystal malt. Maybe a 007 if you are using White Labs.

Could try out WLP029, Kölsch. Maybe get a little character from it while not being too overpowering. Plus, who ever used kölsch yeast with that malt bill?

Also, I do have fermentation temperature control, so any yeast is possible, though I don’t want to have to keep something cool for months and months as I will need the chamber for other brews.

Originally posted by Homer321
Say hi to Sara!

I think the fruity esters could be nice with the malt bill but would reduce the hops. Maybe US04?

Or just go crazy and use saison yeast. So you can tell anyone that doesn’t like the beer that they don’t understand farmhouse ales.

Originally posted by Zer0
Could try out WLP029, Kölsch. Maybe get a little character from it while not being too overpowering. Plus, who ever used kölsch yeast with that malt bill?

I would suggest something with medium to low attenuation, high flocculation, slightly fruity, little to no diacetyl. Something British, or an American yeast with British attributes, that might throw a little stone fruit ester.