Big American Amber - Yeast from RIS?

[zippyclown]

I'm going to be brewing a fairly robust all grain american red ale the same day I'll be moving an imperial stout to secondary. For the stout I used 2 packages of US-05. The little guys worked it hard down to 1.030 and quit (close enough to target for me) probably due to lack of thorough oxygenation and maybe lower than ideal temps.

My question is whether or not I can/should reuse the US-05 yeast from the stout's primary?

My concerns are:
1. Is US-05 appropriate enough for the beer style
2. If the yeasts quit on the old wort, will attenuation take a hit on this new wort?
3. How much of it would I need to use?

Also welcoming any and all feedback on the recipe. Looking for (in order of preference) hoppy, toasty, malty, hoppy. If you get what I'm saying.

Help a brother out.

OG: 1.064
Est FG: 1.014
IBU: 62.7
SRM: 15.3
ABV: 6.6
Boil: 90 min

Grain Bill
9.5# Marris Otter
0.75# Munich Malt
0.5# Crystal 40
0.5# Crystal 120
0.4# Victory
0.15# Chocolate (350)

Hop Bill
1oz Columbus @ 60
1oz Centennial @ 10
1oz Cascade @ 10
2 oz Centennial @ 0

zc

 

[MrOH]

I'd spring for a new packet of yeast, those old dudes are worn out after going through an RIS.