Yeast attenuation and bottle conditioning

[Biscuits]

Just thinking out loud here, but does any science exist out there that takes into consideration the attenuation characteristics of a certain type of yeast in reference to bottle conditioning, specifically carbonation?

I recently made a DFH 60 Minute Clone using Windsor Ale yeast, which attenuates very low and it got me thinking...When I add my priming sugar at bottling, is it only going to attenuate as much as it did during regular fermentation, and if so, do I need to adjust my priming sugar to assure I carb to style?

 

[RM-MN]

Different strains of yeast have different abilities to ferment the complex sugars in the wort so you can get different amounts of attenuation. They all should be able to ferment the simple sugars that you use for priming to roughly the same extent.