Wyeast 1338 in an Irish Ale?

[VTBrewer]

Made a small error picking up my ingredients for Sunday. Went to get an Irish Red, and planned on using on of the following yeast in order of preference:

Harvested Pacman. Thought I had one left. Doh!
Wyeast 1084, Irish Ale. LHBS had none. Doh!
Wyeast 1035, British Ale II. Grabbed one. Yeah!
US-05. They had plenty, but I had the above.

Got home, turns out I grabbed a Wyeast 1338, European Ale. I've never used it, and I see that it has a very malty characteristic and can also be tough to get good attenuation.

I'm not too worried about the attenuation, I can live with 68% if thats what it gets. Maltyness certainly isn't a problem in an Irish Red. But it also says "with a complex flavor profile".

Now, LHBS is only 3 miles away so I can easily get what I want, but heck, i'm going to use it anyway unless there's some compelling reason not too. Anybody think I'll be way out of style? Not going into a competition, just wondering,

9 lbs Bries Pale
.5 Carafoam
.5 Crystal 60
.25 Roasted Barley
.25 Special B

1 oz Kent Goldings, 60 min
1 oz Fuggles, 15 min
1 oz Fuggles, 2 min

 

[Brewer_Steve]

I love 1388 for Belgians. Your Irish Ale won't taste like an Irish Ale. I'd only use 1388 if you like Belgiany beers.
Also, I've found 1388 can be a slow fermentor and sometimes take over a month to finish.

 

[VTBrewer]

1338. European Ale that is suggested for use in English Browns' and Porters. Would be horrible for a Belgian.

You are thinking 1388, Belgian Strong. Excellent strain, but not what I'm using.