Fruit Beer- Windsor Yeast?

[UncleDave]

I'm planning on brewing a Blackberry American Wheat very soon and I was wondering about using Windsor yeast to emphasize the sweetness of the fruit and allow the malt to stand up against the Amarillo hops. From the searches I've done, most here prefer the Chico Ale yeast because of the clean profile it imparts, but I'm worried that it will attenuate the beer too much and I will wind up with a dry tart ale with little blackberry flavor.

Anyone use Windsor with Fruit beers, or will this yeast give off too many esters?

Here's what I'm thinking for a 5 gallon batch:

Type: Extract
Date: 6/8/2009
Batch Size: 5.00 gal
Brewer: Dave
Boil Size: 3.25 gal
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)

Ingredients

Amount Item Type % or IBU
5.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 83.3 %
1.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 16.7 %
0.75 oz Amarillo Gold [8.50%] (60 min) Hops 16.7 IBU
0.75 oz Amarillo Gold [8.50%] (15 min) Hops 8.3 IBU
0.50 oz Amarillo Gold [8.50%] (5 min) Hops 2.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
4.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale
2 lbs Blackberries

Beer Profile

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 27.1 IBU Calories: 0 cal/pint
Est Color: 6.5 SRM

Notes

Primary for 14 days, put blackberry into secondary for 7 days.

 

[TelemarkBrew]

with the malto dextrine and using extract i don't think chico would make it too dry.

 

[mr_clean]

I'd use nottingham.But thats just me.Ive had good luck with nottingham with fruity/citrusy type beers.

 

[UncleDave]

Seems as if Nottingham would be similar to US-05. I've never done one of these fruit beers before, so I'll probably just stick with the Chico and then if I don't like it, switch up the yeast.