Ok. I've been digging on a few hoppy red ales of late (specifically Cascazilla and Hop Head Red). I put together what I'm hoping will be a delicious recipe, but I'm not so where I should start with the yeast. Any input would be great.
9.5 pale 2 row
1.5lb crystal 60
4oz crystal 120
2oz black patent
I would go with any well attenuating yeast.....just depends how estery you want it. You could go clean and use Cal ale yeast or maybe a yeast that is a bit fruitier. My house red uses WL001...I want the hops to be the showcase.