Yeast recommendation for Wells IPA

I am in Canada and I have come to like a beer called Wells IPA, it suppose to be brewed in the heart of England yet my friend from the UK never hear of it

I have a starting place for the recipe but I need a yeast. I am considering Windsor (Dry) but I am not sure. Without you tasting Wells it's hard to describe. Maybe someone has had it....... Any input on a good yeast?



Here is the recipe:


Amount Fermentable PPG °L Bill %
10 lb Canadian - Pale 2-Row 36 1.75 88.9%
8 oz American - Aromatic Malt 35 20 4.4%
8 oz American - Caramel / Crystal 120L 33 120 4.4%
4 oz Belgian - Special B 34 115 2.2%
11.25 lb Total

Hops
Amount Variety Type AA Use Time IBU
2 oz Fuggles Pellet 4.5 Boil 60 min 28.47
1 oz Fuggles Pellet 4.5 Boil 10 min 5.16

Bump. Any input?

Maybe try wyeast 1469?

What flavors are in the IPA? I really like 1469, but it is fruity imo. Also, it does not attenuate as much as much as some other yeasts. Wyeast london ale 2?

The flavours I believe are raisiny (special b?). I think it has fuggles because I tried them in a porter and it had the same earthy taste.

I have never tried a liquid yeast but I'm realizing how much a yeast affects a beer.

So I would say it is earthy with a slight bitterness of fuggles.

I haven't had good luck with Windsor. Not attenuative enough. You might try S-04. It attenuates better and is fairly clean without giving competing fruity flavors.

Wlp013 would be a good place to start

I second S-04

I've not tried this beer, but knowing about the brewery and their other beers, I would bet the actual recipe uses pale malt with a good bit of medium crystal, and probably some glucose syrup.

The Wells yeast is WLP006 Bedford British. It is an awesome yeast for English bitters, IPAs, and drier UK styles.