I'm working on a recipe for a Baltic porter but would like to ferment it with a stran that produces distinct belgian flavors. The problem is that most of your belgian strains are too high attenuating. I'm wanting a strain that attenuates in the low 70%s but has great fruity esters and spicy phenols. Again, very Belgian.
And yes I have considered mashing high and just using a Belgian yeast I'm familiar with, but I'd rather find a lower attenuating yeast.