I've used Voss quite a bit (from yeast bay), and it tends to finish right about the same gravity as US-05, 1272, etc. I did a typical IPA not too long ago, 77% pale, 15% Vienna, 4% c-20, 4% carapils mashed at 152F. OG 1.065, finished at 1.012. This yeast, in my experience, tends to stay in suspension forever and the beer will be hazy for weeks and weeks, so probably would go well with what you're trying to do. I get quite a bit of citrus character from it, but I tend to abuse it by not following good yeast handling practices. But it seems to handle under-pitching, long storage, direct pitching from the fridge just fine.
Now where it really shines is in a cider - I've been using it the last couple years, and it seems to preserve more apple character than any other yeast I've tried, and I've tried lots. Apple juice is pretty deficient in yeast nutrients, and while other strains throw sulfur, this one seems to get nice and estery which complements the flavor of the fruit.
I have all three omega strains going in a split batch right now, so we'll see how they end up in a few weeks.