I don't see 1272 as being a bad choice for that recipe...
From Wyeast's description:
"Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character."
So adjust your fermentation temps accordingly...
BTW, surferdrew, it's an extract recipe, so mash temps don't apply.
I also think that yeast choice really won't matter on this one since there's a F-load of spices going into the boil. You could opt for something like 1335 which ferments clean, so that you don't get any flavors that really clash (badly)... I would just go with a strain that has at least a medium-high flocculation rating so that it gets very clear. Go with something more neutral within the temperature range you'll be fermenting at too.
When were you planning on starting this one? At an expected ABV of 8.5%, it could need some time to age and get all the spice flavors to mellow to the point where they won't kill you. I would plan to leave it on the yeast for at least a full month. If it's not getting decent at that point, go another 2-4 weeks before thinking about either racking or bottling it. You could even think about aging it for a few months before bottling it up. When aging, the longer it's in batch form, the better. That way, you can tweak it (if needed) all at once and not worry about some bottles not getting what they need. Once it gets to a good point, prime and bottle it up...
BTW, that amount of nutmeg is a bit scary, IMO... That stuff can be POTENT... You might want to look up some more recipes in the database here to see how much is used in a 5 gallon batch... You might find a recipe that's more to your liking than that one.