I say a stout or a porter, the roasted grains will help acidify your mash, they can hide off flavors better, and can stand to be a bit under or over your target OG. Thats why i did for my first Ag last week, I picked a beer that was a stout and that I have brewed a few times with extract. I got 76% efficiency using very hard well water so I attribute the roasted grains helping out my PH.
Def. batch sparge, but really it is plain as day, it is not nearly as hard or complicated as I thought it would be(especially with my handy Beer smith instructions...ahem...brew sheet.)
Allow yourself 5-6 hours to do it, I started at 4 PM after work...I didn't get everything cleaned and put away until after 10 PM.