Has any one used this type of yeast

Has any one used this type of yeast before Burton Ale Yeast by white lab?
Im useing it for this porter but dont know what is will finsh out at, Im thinking 1.012 but not sure. This is only 4th time brewing and tried many different yeast and just trying to find my fav yeast to use. Here is the recipe.

Starting OG 1.073


6lbs dark malt extract
3.3 lbs gold malt extract
4 oz black patent malt
4oz chocolate malt
8oz caramel 120L
2oz tettnang bittering hops
1oz willamette aromahops

and of couse White labs Burton Ale Yeast WLP023

Haven't used it, but I bet you'll get much better responses to the thread by [re]naming the thread something like: "Has anyone used WLP023 Burton Ale?"

I [ame="http://www.google.com/search?hl=en&q=WLP023+attenuation"]googled wlp023 attenuation[/ame] and the first hit was White Labs page:

WLP023 Burton Ale Yeast
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: Medium

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