Recipe idea. Yeast advice please

[Deebee]

4.2kg MO
0.2kg Crystal pale
0.08kg Chocolate ( although i might reduce this just a bit)

28 g Northdown 8.5% ( 60 mins)
30 G First gold 7.5%( 15 mins)
20 g Crystal 3.5% ( 1 min)
Protofloc last 15 minutes

it gives a colour of around 12.4 SRM IBU 32 and ABV around 4.1%

What are the reccommendations on the yeast for this one?

I have some wyeast 1068 ESB to try, and also the standard S04.I might also have some London yeast around too.

This should be quite fresh in all honestly what with the crystal in there right at the end.

I am a little nervous about moving away from a tried and trusted yeast though ( a friend of mine just made a 10 g brew and used a yeast that killed all tatse really....)

Thanks

[mattmacleod]

What flavours are you hoping for from this beer? As many brewers will tell you, it's all about the yeast and the fermentation. I'd suggest looking through the Wyeast and White Labs websites and looking at the data they provide for the yeast strains and then making a decision based on that.

[Deebee]

The idea is that the late addition of hops will add a citrus/tangerine type freshness to the finished product.

I like the idea of the liquid yeasts and am looking more towards the londan Ale etc.

i would like to keep the hoppy type freshness but not completely destroty the taste of the malts in the beer.