I've successfully made a few lower abv beers by mashing at 70-72C and then using a lower attenuating yeast eg MJ M15.
I've just bottled one that was 35% munich, 35% vienna, 18% carared, 7% caramunich, 3% flaked barley. OG 1028 FG 1016 so 1.6%abv. 45 mins @70C then 10 mins 72C M15 yeast.