How much is enough yeast for an RIS?

[brokenanchor]

I decided to brew up an RIS posted by TUCK a really long time ago. I may or may not add the coffee or cocoa. Since this is such a short notice brew I'll have to pick up some dry yeast. I plugged the OG into Mr Malty and found that I need one and a half 11g yeast packs. Question is which yeast should I use? I know I'll have access to most of the Danstar and Safale yeasts at the LBHS.


Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.15 per 12 fl oz

Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 38.0 (30.00 - 40.00)
|====================#===========|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 52.41 (50.00 - 90.00)
|========#=======================|

Ingredients:
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
1 lbs Crystal Malt 10°L
2.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar
8 oz Dark Cocoa Powder - added during boil, boiled 60 min
1 lbs Molasses
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Coffee Beans (Espresso) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

 

[Yooper]

The best replacement for 1056 is S05. That's supposedly the same strain, just in a dry form.

In a stout, another good dry yeast would be S04. You could try that if you can't find S05. It's a little less "clean" and attenuative, but still should work for that recipe.

 

[david_42]

I prefer high attenuation yeasts, like Nottingham or US-05 for big stouts and barleywines. Both styles have plenty of unfermentables, regardless.

 

[brokenanchor]

I know for a fact that they have had a steady supply of Nottingham, but they've been out of US-05 off and on for the last month. I do like the clean finish from high attenuation yeasts as well. Thanks for the help.