Dinner ale - yeast suggestion please

[Scrattajack]

I've just received the ingredients for a Dinner Ale (50/50 Maris Otter and Vienna with a bit of Carapils and EKG). Unfortunately, the yeast (WLP007) didn't make it. I'm trying to work out whether I've got any dried that'll do the job and save my brew day. I have Windsor, Nottingham (maybe co-pitch?), Beoir, US-05, M44, BRY-97 and Hog Norsk.

Any thoughts, please?

 

[Oneflewover]

I've never used it but whitelabs describe 007 as being a clean high attenuator. Of the options you've got I'd be thinking that S-05 or BRY-97 or M44 would be able substitutes. Having said that looking at the ingredients I would also consider CML beoir

 

[Clint]

What's a dinner ale?

 

[Oneflewover]

What's a dinner ale?

I did wonder that!

 

[Scrattajack]

I was looking at the history of a local brewery, the Boorne Brewery in Wallington, Surrey and noticed they brewed a Dinner Ale. I fancied brewing one of their old recipes, so googled it and came up with a Lovibond recipe from the 1860s. Apparently, it's like a pale mild, low ABV but malty...

 

[marshbrewer]

Weren't dinner ales like family ales; designed to be enjoyed by the whole family at home? Which by Victorian standards means they were fairly 'weak' (about the strength of a modern day best bitter!!).

 

[Scrattajack]

about the strength of a modern day best bitter!!

yes, that was my take on it, this one's supposed to weigh in at 4.3% ABV...shandy to a Victorian.