… I think that you may get higher efficiency, but using less grain equals less packed punch.
My observations are identical to yours.
I also mash high as safely possible.
Brewing a tasty low ABV brew is very challenging, and every ingredient/step/process is much more important than for a higher ABV.
Low ABV brews is all that I do, you can't follow the higher ABV herd.
I'm still learning.
Cheers
I believe I’m coming to the conclusion that using less grain to reach a lower ABV is not the answer. My logic said use the same percentages at lower weight and voilà, a session strength beer. Not so fast Scooter. Though my experience is limited in brewing session beers, I’m getting a thin, watery beer when I brew that way.
Now, I am starting to think that using the same weight of grain as say a 5-6% ABV beer but opening the mill gap to make that same grain bill achieve 3.5-4% session strength beer is the way to go. I don’t think I’ve read this but it’s a conclusion I’m arriving at by trial and error. (Lot’s of trial and error)
It’s taken several batches over several months to arrive at this point but I like my results lately. Like you say, I’m still learning.
Cheers!
I only brew low ABV, carb, and IBU brews.
Very challenging, carb wrong = flat beer, OG too low = colored water.
Yeast, grain, hops, and process is less forgiving than for higher ABV/IBU brews.
I'm just starting to pay attention to attenuation percentages of yeasts.
My guess is that the learning never stops.
Cheers