Pattinson has tons of low ABV options. I have two of his books and downloaded probably a hundred recipes. Whilst these are tried and true recipes, keep in mind that there were a lot of constraints on the brewers for why they went so low gravity (taxes, wars, shortages, etc). So, good starting points but homebrewers can fine tune the recipes, maybe make them slightly higher ABV.
May I throw out a gem? Try the
Whitbread 1930 AK. AK is a defunct style that featured 2-row, 6-row for grainy-ness, flaked corn for some sweetness off set by impressively high IBU's (IBU=56 in the Whitbread recipe).
After having looked at a dozen recipes and made quite a few AK's, here's my learnings:
AK guidelines:
English pale (50-75%)
6 row (10-50%)
Corn flaked (3-10%)
Invert or crystal (10-15%)
Do a dry hop
Mash lower 148-152F (BUT I like to mash high)
IBU 40-60 (owing to the corn, AK's can take high hopping without being overpowered. ordinary bitter more like 20-35 as lacking the corn sweetness)
Any English yeast that’s not overly estery works for me: Notty, w yorkie, fullers, whitbread, London Ale, Burton, etc