Munich Gold - yeast question

[aggieactuary]

I'm thinking about brewing a Munich and Kent Golding SMASH (Munich Gold). I'm debating between WLP810 and US-05. I want it to be malty but crisp, dry and easy to drink. How clean can I get with US-05? If I ferment US-05 around 59-60F, will the ale character be pretty subdued?

Any thoughts on yeast?


Here's my rough-draft recipe:

12lbs Munich 10L

1.0oz EKG at 60mins
1.0oz EKG at 10mins
1.0oz EKG at 0mins

either WLP810 or US-05 at 60F


The name "Munich Gold" is trademarked, not to be used without the written permission of Ricky Bobby, Inc.

 

[frankstoneline]

I've been really taken with wlp013 and feel lately it's been providing me with results that might fit your malty, crisp, dry criteria, however I've been fermenting right around 60-62 with us05 and having really nice results lately, so US-05 would be your huckleberry I think.

 

[StMarcos]

Hacker Pschorr makes a lager called munich gold, btw.

 

[aggieactuary]

Ha! I guess Ricky Bobby Inc didn't know that.