Need help choosing a yeast for a session stout.

I am wanting to make a session stout based on a recipe John Palmer uses for a brewing efficiency example in his How to Brew book. He does not give a yeast recommendation for the recipe.

8 lbs 2 row
6 oz Crystal 20L
6 oz Crystal 80L
8 oz chocolate malt
8 oz roasted barely
1 oz East Kent Goldings 60 min
1 oz East Kent Goldings 20 min

These are the possible yeast strains I have to use:

Wyeast American Ale 1056

Nottingham

Wyeast Scottish Ale

White Labs California V Ale

White Labs American Pub Ale
http://www.rebelbrewer.com/shoppingcart/products/Rebel-Brewer-American-Pub-Ale-Yeast-WLP250.html

Any recommendations?

I think you'll be happy with any of those actually. Haven't used the pub ale, but I bet it would be great. 1056 and WLP001 (cali ale) are the same strain and are exceptionally clean. Nottingham is another clean yeast, but more british in character (but MUST be kept cool during fermentation, think 59-62F). Really, any should be great, but if you can control temps go nottingham or Pub ale (just because I'm curious).

Go with white labs burton ale yeast wlp 023. It makes a killer stout!

Unfortunately, there is no LHBS near me to try to get burton ale yeast so I will keep that in mind next time I do a large mail order. My temps to ferment at will go up to 66 F in our basement so using Notty is out. I will give the Pub yeast a go at things then. I have not used it before and recently was givn this yeast in a trade.

Thanks for the replies.

I would prefer something with some British notes. The clean American strains fermented cool would be nice as well.