You will end up with a scottish of some sort or a scotch ale depending on the hops, gravity and fermentation, this is the yeast from Guinness and should work great with all that darker malt. If it is higher gravity you will want to "condition" it quite a while and you may want to ramp up to a diacetyl rest, before conditioning/clearing, although if I remember correctly some diacetyl is acceptable in the BJCP guidelines.
From White Labs:
WLP004 Irish Ale Yeast
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High
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