To be honest, I really don't think (in this case) that the yeast is all too important. Using just about any highly attenuating ale yeast that does not impart much flavor seems to work very, very well. I have used Notty, US-04, US-05, and WLP-001, all to great effect. I suppose it all depends on how close you want your end product to be to the real thing. I mean...I like clone recipes to get a beer in the ballpark of good commercial beers I like. However, making it an exact replica has never been my goal. Just a strong base of a particular example within the style to build my own recipe from.
All things being equal, I think the greatest variation between the beers where I used different yeast was probably more down to slight variation in my mash temps, mash schedule and hop variation between years than anything to do with the yeast i used.
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