Charlie,
I've used champagne yeast before, always in conjunction with an ale yeast though, not by itself. This receipe probably has champagne yeast because it has a greater tolerance to alcohol and will attentuate further than an ale yeast. Ale yeasts will go to about 15% alcohol before they stop. The few times that I've used champagne yeast was to get my beer above 15%, adding the champagne yeast after the ale yeast has already started fermenting. I would not use champagne yeast by itself because it does have flavor that is different than ale yeast. I know that White Labs has a high-gravity liquid yeast, you might try that instead of the champagne yeast.
Good luck!
Les