American Ale Yeast in a Scottish ale?

[stephenabney]

I'm putting together a Robert the Bruce clone recipe from some others I've found, and I wanted everyone opinion on the importance of the yeast selection here. I've got wyeast american ale ii available in the fridge to create a starter, but should I go with something more true to the style?

Grain bill looks like this...

Malt 85% 2Row US
1%Black Patent UK
1%Roasted UK
5%Caramunich 40 German
3% Crystal 10 US
2% Melanoidin German
3%Crystal 55 UK
Ferment on the cold side 62-65 F

Yeast: Fullers

Thanks.

Here's the thread where I'm getting my recipe from. (Any other recipe suggestions for this beer are also welcome)

https://www.homebrewtalk.com/f12/anyone-clone-3fs-robert-bruce-374981/

 

[stephenabney]

just checking in, thanks...

 

[daksin]

Should be fine- scottish ales are known for a low ester profile. It may not be perfect, but play with the mash temps to get the body/FG you want.

 

[Spartan1979]

It depends on if you plan on entering this beer in competitions. If you are, I'd use the proper yeast as Scottish ales, to me, have a certain yeast character that I've come to expect. If you don't plan on competing with this beer, why not try it?