BJCP - 12B - Sparkling Australian Ale - Yeast?

[Norselord]

Is Cooper Ale Dry Yeast the only true option?

Or can we use something offered by Wyeast?

Link to style guideline:
Australian Sparkling Ale

FWIW, my recipe below (took some significant liberties with respect to stye):

72.5% Maris Otter
20% 6-row
2.5% acidulated malt
2.5% caraamber
2.5% dextrose

Mash all but dextrose @ 148F

@60: add dextrose, 0.5oz Galaxy (22.1 IBU)
@15: add yeast nutrient, 0.25oz Galaxy (5.5 IBU)
@5: 0.25oz Galaxy (2.2 IBU)

Chill, oxygenate, add 1 pkg of Cooper Ale Dry Yeast.

Target OG: 1.046 (actual 1.050)
target FG: 1.007 (fermentation in progress)
​

 

[jekeane]

wlp009
or the dregs from coopers built up.

 

[Norselord]

wlp009
or the dregs from coopers built up.

No Wyeast equivalent? Its really weird that this specific style has essentially a "proprietary" yeast source.

 

[jekeane]

No Wyeast equivalent? Its really weird that this specific style has essentially a "proprietary" yeast source.

I think there is a wyeast but it's seasonal. the White labs was seasonal until recently.

It's just not a super popular or prevalent style. I think with the addition to the BJCP guidelines last year it is likely that you will see the yeast become more readily available.

If you think about it it's not any different for the 1 strain for Irish or Scottish yeasts.

I happen to really like the 009 strain and use it for other styles as well. You could likely get away with a highly attenuating english strain like wlp007 or an wyeast equivalent.