WY1469 on Little Sumpin' Sumpin'

[crusader1612]

OG 1070 FG ?
IBUs 34.7 SRM 4.8
3.68kg US 2-row 50%
2.77kg wheat malt 37.6%
90g home toasted wheat malt 1.2%
830g torrified wheat 11.2%

11g Nugget 9%AA at 90min
2g Horizon 12%AA at 90min
2g Summit 17.5%AA at 90min
8g Willamete 5.2%AA at 45min
27g Santiam 5.6%AA at 15min
9g Willamete at 15min
24g Cascade dry hop
24g Centennial dry hop
24g Simcoe dry hop
24g Chinook dry hop
18g Amarillo dry hop
15g Columbus dry hop

I have the hops all weighed out, then someone gives me a smackpack of WY1469 to use (FYI - its a good score, cos I lovethis yeast in Dark English style beers) But I've not used it in a strong IPA or Hoppy Pale Ale.
Has anyone used this yeast in said clone? Or have any thoughts on if it would work well? the yeast probably wont attenuate as well as WLP002 or WLP007.

Help

 

[crusader1612]

**bump**

 

[WesM63]

Never used it in that clone but quite a few times in English beers.

It should work well in a hoppy beer but be aware it's lower attenuating, slow flocculating and make time more time than normal to develop the flavors you're looking for. (Even in my english bitters it has a huge nutty flavor for ~1wk or so before settling and letting the fruityness come through)

Personally, I would opt for something else if available and save it for a good Bitter/Mild/ESB.

 

[crusader1612]

Never used it in that clone but quite a few times in English beers.

It should work well in a hoppy beer but be aware it's lower attenuating, slow flocculating and make time more time than normal to develop the flavors you're looking for. (Even in my english bitters it has a huge nutty flavor for ~1wk or so before settling and letting the fruityness come through)

Personally, I would opt for something else if available and save it for a good Bitter/Mild/ESB.

Appreciate the response Wes - I was thinking the same thing.
My idea was to remove the toated wheat, and simply to a pale malt torrified wheat and white wheat grist.

I have WLKP007 as well, was hoping someone had donethis, but oh well.