Prohibition 3.2% beer

Being the anniversary of prohibition, I started thinking about the 3.2% ABV beer brewed in the earlier 1900s. I am wondering how their brewing process/recipes reflected this. Is there any old-time beer recipes out there that would reflect a simple prohibition style beer?

Here's some of the "Prohibition Pilsner" recipes that were discretely mailed to people who wrote to the blue ribbon malt extract company....They came in plain brown envelopes with no return address and were simple mimeographs.

http://www.brewery.org/brewery/cm3/recs/13_04.html

http://www.brewery.org/brewery/cm3/recs/13_05.html

http://www.brewery.org/cm3/recs/13_01.html

Al Capone's Recipe (AG)

http://www.brewery.org/brewery/cm3/recs/13_30.html

Another one
http://www.brewery.org/brewery/cm3/recs/13_16.html

You also might be interested in Charlie Papazian and another old brewer's recollections about brewing with Blue Ribbon Malt Extract, on a basic brewing podcast.

February 14, 2008 - Homebrew History
Charlie Papazian shares a bit of homebrew history 30 years after legislation legalizing home brewing passed Congress. Also, home brewer Robb Holmes talks about brewing when it was breaking the law.
(click on link to listen)

http://media.libsyn.com/media/basicbrewing/bbr02-14-08history.mp3

It is my understanding from talking with old folks that 3.2, or light beers was a post WWII thing.
Seems most American beers were the real deal back in the days before WWII, including beer that was available during prohibition.
AP

every brewery in Utah is still doing it. Utah has a max of 3.2% on beer sold in grocery stores. You have to go to the State liquor store to get Sierra Nevada and others. In fact BMC brewers make a 3.2 version for the Utah market.