Favorite Barleywine Yeast?

Thinking about brewing up my first barleywine this weekend, and wondering what your favorite yeast is? I have wlp001, nottingham, us05 and wyest 1728 scottish on hand. LHBS has most Wyeast strains. Right now, i am thinking the 1728 is the way to go (fermented cool at around 64F), which attenuates a little less and should leave a nice residual sweetness to balance the ibu. Here is what i am thinking:

Batch Size: 3.25 gal
Boil Size: 4.00 gal

8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.73 %
1.50 lb Wheat Malt, Bel (2.0 SRM) Grain 12.66 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.44 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.22 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.11 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.84 %
1.25 oz Centennial [10.60 %] (60 min) Hops 48.1 IBU
1.00 oz Centennial [10.60 %] (20 min) Hops 23.3 IBU
1.00 oz Cascade [8.60 %] (10 min) Hops 11.3 IBU
Est Original Gravity: 1.099 SG
Est Final Gravity: 1.025
Estimated Alcohol by Vol: 9.71 %
Bitterness: 82.7 IBU
Est Color: 18.2 SRM


will single infuse at, oh, 154 at approx 1.33qts/lb. will dry hop in about 5 months, tba, but probabably cascade and centennial blend. I may order up some chinook this week and if I get it in time, sub that in for the 60 min and some dry hopping.