Minimize or get rid of easy sugars. Basic sugars like dextrose will ferment out far more totally than malt sugars will, so they are good for boosting alcohol while keeping the body of a beer light– neither which we want in this case. Unless you’re adding something with a genuine taste contribution, like dark candi syrup, it’s probably going to be detrimental in a session beer.
Consider adding some gums. The smooth, abundant mouthfeel of some beers is enhanced by the usage of malts and grains like wheat, oats, and rye. Attempt adding any of these in flaked type to your grist, or utilize malts from these grains if you see them at the brew shop.
Crystal malt can be over-used, but in a lower-gravity beer, it adds recurring sugar, flavor, and color that you may miss if you just reduced every line in your grain costs. Cut back on base malts initially to reach your lower gravity target, however leave the crystal material the same if you can or perhaps even improve it a bit. Homebrew can be tricky, but is definitely worth the amazing results.
Calculate carefully. In some systems, reducing the amount of malt in the tun can change the efficiency of the procedure pretty dramatically, either up or down. You will most likely need to tune your procedure over a few batches to entirely comprehend the results for your system, however you may have the ability to theorize a bit based upon previous experience. If you find your brewhouse performance is about 75% when you make beer at 1.050, but just 70% at 1.060, for instance, you might find that you see 80% at 1.040. Just genuine experience will tell you for sure, however educated guesses can get you extremely close.