If you decide to go with a mild, I have three suggestions for you.
1. Keep the roast level low--maybe a pale mild rather than a dark? Or at least a lower lovibond chocolate malt & avoid black patent and similar grains. There's a chocolate rye malt out there , now that I think of it.
2. With the really low ABV,you'll probably want to keep the juniper additions modest as well. I intensify the maltiness of my milds by pulling off a gallon, boiling it down to 1/2 gal, and adding it background the main boil. Even with that, however, I think you'll want to keep the juniper kinda low.
3. Consider using wlp023 Burton Ale yeast. I tend to go with 007, but I think the faint sulfur notes & low fruitiness of 023 will play better with the juniper & rye.
Let us know what you go with & how it turns out, please!