Smoked Porter Yeast Choice

[Jebu1788]

I finally get to brew again, and even more so, I finally get to try these cherry wood smoked malts. Either this weekend or next anyway...

So here's the 5 gallon recipe:

Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 28.57 %
5.00 lb Cherry Smoked Malt (5.0 SRM) Grain 47.62 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.52 %
1.00 lb Chocolate Malt (400.0 SRM) Grain 9.52 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.76 %

1.00 oz Northern Brewer [9.50 %] (60 min) Hops 23.0 IBU
1.00 oz Willamette [4.00 %] (20 min) Hops 5.9 IBU
1.00 oz Willamette [4.00 %] (5 min) Hops 1.9 IBU

But yeast choice... I'm not sure. I've been using US-05 a lot, and I like it! But I think I may want to try something new here. I was intrigued by Wyeast 1450 "Denny's Favorite" but not sure what would go best here. I don't want a dominant yeast taste, but I'm open to any suggestions, if anyone has any...

 

[slowbie]

This is coming from way out of left field, so I apologize if this suggestion isn't helpful, but if you have lagering capabilities, I would consider doing it Baltic Porter style and using a lager yeast.

I have not yet tried 1450, but I have been meaning to do that for a while now too. Sounds like it would be a good fit for this recipe based on the description. But I don't think you can go wrong with any American style ale yeast.

 

[dcp27]

I think 1728 Scottish would be perfect

 

[Jebu1788]

This is coming from way out of left field, so I apologize if this suggestion isn't helpful, but if you have lagering capabilities, I would consider doing it Baltic Porter style and using a lager yeast.

I have not yet tried 1450, but I have been meaning to do that for a while now too. Sounds like it would be a good fit for this recipe based on the description. But I don't think you can go wrong with any American style ale yeast.

I would love to do a lager yeast, but my cooling apparatus at the moment is a swamp cooler (mash tun with ice packs, covered with blankets to be specific), so I really have to stick to ale yeasts. Though I wonder now how a Cali Common yeast or something like an altbier yeast may do... hmmm....

I think 1728 Scottish would be perfect

I actually have some washed 1728 currently in the fridge, but I'm concerned that it would leave it too sweet since it has a lower attenuation (and this is partial mash). With a smokey beer, I think a low FG would be better. I think I'd like the taste though... would combining it with a pack of US-05 work to get the Scottish ale character, but a lower FG?

Thanks for the suggestions!