I don't know for sure, but blending does solve some of the issues/problems from under attenuation, since the yeast has another chance at it - you have to useable strain that is a strong fermenter, given the alcohol level. Give it a shot. I have some Barley wine that I blend, just to get the cloying flavor down for drinkability and it works. Straight up it tastes like a barley brandy, but when blended with a lighter beer like a bitter, the blend is quite palatable.