I found the ringwood yeast really clean despite the commercial ringwood examples. For a similar attenuation and fruity malt driven character I'd look for wlp041. The two you mentioned make a substitution a little difficult because of either attenuation or fruity esters.
Well I went with the 005 and mashed a couple degrees higher to keep the residual sugar similar to 002. Fermenting it a little warmer too, around 70. We'll see in a couple weeks.