I wonder if this would be similar to the beer the monks would brew for themselves. I seem to remember something from Brew Like A Monk about the monks brewing a low ABV beer for themselves, and the other higher ABV beers were for visitors and the general public.
And I can't imagine the low gravity would change the flavor the yeast create. Like somebody already said, the ferment temp is most important.
I haven't used any of the specifically Abbey yeasts, but a yeast that I really like is Wyeast 3522 Belgian Ardennes. Lots of spicyness along with some of the fruity flavors, and not too much banana like some other belgian strains. Also, it flocs really well. When I pour my BDSA, I can just pour it right out as if it were a filtered beer, because the yeast is so compact at the bottom of the bottle.