Blueberry Braggot

After  sampling the Cranberry Braggot we made back in July (good - but sweet and needs more time to age), and knowing that I don't have to work on Monday - I've decided to do a quick batch of experimental Blueberry Braggot.  Here's what We're thinking:

5.5 Gallon Batch - 60 minute boil

6 lbs unprocessed clover honey @ flameout

4 lbs light DME

Cascade Hops (1/2 ounce at 60 min and 5 min)

8 lb of frozen - then thawed - and mashed blueberries in secondary

The million dollar question is...

What type of yeast to use???  In the Cranberry Braggot we used a champagne yeast from Wyeast.  The FG ended up at 1.030 - the braggot is sweet, and we don't mind. but we would rather get the FG around 1.010-1.015.  Maybe use wine yeast???  The only problem is we don't want to dry the braggot out too much.  There's also the possibility of using an ale yeast. Can't decide  -Any thoughts?