I say use it in a brown ale - I really doubt you'll tell the difference. Perhaps mash higher than you normally would to decrease fermentables. Adding some Carapils may also work to increase mouthfeel. This is very close to Stone's house strain, and they use it in some beers with plenty of body still remaining, i.e., Old Guardian, Bitter Chocolate, RIS.
According to the WL website, 007 and 001(1056) have the same attenutation limits, so I can't see how drastically different 007 and 1056 would be.
I am a little confused...the White Lab strain that OP was discussing has this description:
WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-70°F
(18-21°C)
Alcohol Tolerance: Medium-High
I have used and had great successful with using Wyeast strains versus White Labs, here is a description from there website:
http://www.wyeastlab.com/com_b_styledetails.cfm?ID=155
and descriptions of each yeast:
YEAST STRAIN: 1450 | Denny's Favorite 50
This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated..
Origin:
Flocculation: Low
Attenuation: 74-76%
Temperature Range: 60-70F 15-21C
Alcohol Tolerance: ABV 10%
YEAST STRAIN: 1056 | American Ale
Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful House strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.
Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 11% ABV