Cream Ale Yeast Mistake

I was planning to make a Gennesse-style Cream Ale, but as I was pitching the yeast into the starter, I noticed I had purchased White Labs WLP060 (American Ale Yeast Blend) instead of WLP080 (Cream Ale Yeast Blend).

The grain is ground, the starter is swirling on the stir plate, I have two months' yeast on hand, and I'm ready to brew first thing tomorrow morning...

Anyone familiar with these two yeasts? Is the result going to turn out a lot different than what I planned? If so, I might use all local water, and save the 9 gallons of bottled water for later.


For 10 gallons of finished beer
Amt Unit Description
13 lbs Pale Malt (6 Row) US (2.0 SRM)
3 lbs Corn, Flaked (1.3 SRM)
1 lbs Vienna Malt (3.5 SRM)
8 oz Caramel/Crystal Malt - 15L (18.0 SRM)
2.00 oz Liberty [3.60 %] - Boil 60.0 min
1.25 oz Liberty [3.60 %] - Boil 10.0 min
2 pkg Cream Ale Yeast Blend (White Labs #WLP080)

Rochester, NY Water
9.00 gal Water - Broad Run, Virginia
9.00 gal Water - Deer Park®, Bottled
1.3 g Salt (NaCl)
1.1 g Baking Soda (NaHCO3)
0.7 g Epsom Salt (MgSO4)

P.S. I'm making this "lawnmower beer" for a friend who remembers drinking many gallons of Genny in college years ago.

I would think the American Ale yeast would be fine as well.  The goal is clean and well-attenuated, which that yeast should deliver. 

A friend in our club actually won the AHA Club-Only for Light Hybrids recently with a Cream Ale, and what was notable was that it had a slight corn flavor without the corny sweetness.  Nice dry and crisp finish.