I wasn't sure about that. Maybe the OP needs to find a different yeast.
...now this is a completely different topic all together; microbiology, mathematics, and finance are all areas where our "expertise" makes us look like complete jackasses!
To further wander off-topic:
For what it's worth (FWIW) in the past I have made light American lagers and premium American lagers for dad, and he's liked 'em just fine; I got room in my lagering "freezer" now too, but the NA recipe would have made beer available in 5 weeks or less; when I concluded that I can not make a NA beer, I want to do something that will be ready to drink in 5 weeks or less anyway; this is why I scribbled down that quick grain bill for a cream ale, or a blonde ale.
Another FWIW, there are other ways to increase "maltiness," or "sweetness" in aroma in flavor other than 156F (69C)+ mash temperatures; for example, pre-boiling 1/2 gallon of water off-of my first gallon of wort: maillard nirvana!
Regarding yeast, in the past I've had good attenuation with lower gravity beers <1.040 with Wyeast British Ale 1098; if you've made a starter, you likely know that healthy yeast will ferment worts below SG: 1.020.
Again, thanks for the feedback!