I'm planning a beer that will have 3# of raspberry puree added to the secondary. I plan on using a fair amount of 10L crystal to balance the acidity, and am in looking for an appropriate yeast. I figure that something with low attenuation would be good. I was struck by the description of Wyeast 1338 European Ale (Alt). This is listed as 67% - 71% attenuation and described as 'full-bodied, and sweet, finishing very malty'. This sounds like just what I need. Am I on the right track here?