I'm thinking about brewing this, but I don't have access to Bell's out here, so I don't have access either try it or culture the yeast.
From a comment someone made, one of my concerns is how dry/thin bodied it is, using 150 mash temp and having a somewhat healthy bittering for the malt. Also, the desired attenuation would seem to be pretty high.
Reading through this thread, I see Nottingham(which I have) and California Ale V (051), and plain California ale 001/US-05(also have) are possibilities. Is Nottingham a little too thin bodied/dry? I assume that means for US-05 as well. California Ale V(051) has attenuation lower than 001/US-05. So it would seem that doesn't get it down anywhere close to 1.010(like Bells yeast), but maybe a little more malty? Is Bells just a very dry, hoppy beer? And is any commercial yeast really at all close to Bells yeast?