Burton Ale yeast instead of Irish Ale Yeast?

I am going to be brewing a stout recipe that I found which calls for Wyeast 1084. Not knowing very much about how yeast actually effects beer taste, what would the result be if I substituted WLP023 Burton Ale yeast instead?

Thanks,
-J

1/2lb flaked oats (toasted)
1/2lb English Crystal malt
1/2lb English Chocolate malt
3oz roasted barley
5.75lb light DME
2oz Kent Goldings
1tsp irish moss
prime with 1.25cup wheat DME

Burton Ale makes an excellent stout, you'll not be disappointed.

Thanks, does the recipe look OK?
I was also thinking of adding a vanilla bean into the secondary for a slight vanilla hint.

-J

I would up the roasted barley quite a bit and reduce the chocolate. For my usual dry stout (see my recipe dropdown) I use 500G in a 25L batch. That's a little over a pound for 6.5G. You won't get a lot of roasted flavour with 3oz. The chocolate will give you a different flavour. On the other hand it should go really well with the vanilla. So I guess that's a roundabout way of saying, yes: it looks good.

Go easy with the vanilla though, that stuff is powerful and it's really easy to overdo it.