Can purposely lowering Attenuation be a good thing?

[JMeyer]

I'm experimenting with a White Stout. It's basically a strong White Ale, but I want the thickness and sweetness of a malty stout without being 7-8% ABV.
Brewtoad has my OG estimated @1.064.
Am I wrong to think that everything I want to attain with this experiment could be helped by having a lower attenuating yeast? I was looking at WLP008 shooting for ~70%

Is there something I'm missing about lower attenuation that would hurt the flavor of my beer?

 

[Hammy71]

You lower attenuation by using different yeast strains or if your all grain, by using a higher mash temperature...or both. So, yeah. That's what you do.

 

[pricelessbrewing]

If you want thickness, lower attenuation/higher fg, I would say mash higher. It'll solve both of those, and maybe adds some flaked oats or something for more thickness/body?

 

[JMeyer]

Thanks guys! Since this was going to be a true white wheat, this was going to be my first partial mash. The recipe I came up with included 1 lb. of flaked oats for body and 8 oz. of carapils for head. Didn't think of raising the mash temp.

Thanks again!