So I am starting to develop a recipe to feel out some low ABV beer.
I have a rather interesting package of yeast: https://escarpmentlabs.com/products/jotunn
"We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester."
So it is both STA1 and POF+. I have started to put together a recipe: https://share.brewfather.app/owgP9dJJ4uET33
I am looking at a 23L batch using 1.36kg Pilsner (46.7%), 1.36kg Rye Malt (46.7%), and 190g Crystal 60 (6.5%). It is to give it a strong rye flavour and a little bit of colour.
Now two places where I am looking at this to not be like water is the yeast and the mash temperatures.
I know saisons are supposed to be somewhat dry, when I use the "Attenuates complex sugars" option in Brewfather it goes from 7.1P to -0.3P which pushes it up to 3.8% ABV. If this is the likely scenario, I would reduce my grain amount to keep it closer to 3.0% or less.
Without that option selected, it ends up at 1.3P, or just around 3.0% - which would be a decent place for what I am going for.
Is there a method of mashing that can produce unfermentables that won't be devoured by the glucoamylase from the STA1?
If it is the destiny of this yeast to make a super dry beer, I can always compensate with some hops.