Attenuation is driven more by the fermentability of the wort than the yeast strain used. If you provide the right conditions, yeast will ferment what you give them. I'd look more at what is driving your fermentability. My first thought is that your thermometer might be reading high, but it could also be the type of malt you're using or the amount of sugar you are adding. Providing your full recipe would help.
But those numbers really aren't out of line. First all grain batch I did was a dubbel using 3787 and I wound up finishing at 1.008. You learn how to control your process on your system. Adjust accordingly. Mash higher, add some carapils or other dextrinous malt, add more crystal malts, etc.
I don't think recirculating has anything to do with it, unless you are raising the temperature after you mash in, thus giving you some benefits of a step mash.
Most brewers would kill to be able to get full conversion and attenuation at will. Consider yourself lucky, and adjust upwards if you want to have a higher FG.