There is no such thing as a beer that is difficult to make. Especially if making alcohol is your goal. I'm sharing a recipe that is tried and true in multiple competitions for the brewers on this forum that like to enter competitions. For you to suggest all you have to do is throw some shit...
I've made the same recipe minus the sugar and that takes the abv down to almost 6%. if your efficiency is less than 77 that will lower the abv as well. if you go much lower that 6% ABV the recipe gets a little out of balance with the large amount of hops used.
Are you a KCBM member?
https://www.brewersfriend.com/homebrew/recipe/view/1442271/saison-382
This is my recipe for a Boulevard Tank 7 inspired Saison. I was trying for a similar flavor with less alcohol.
This beer has won several Medals including.
2024 NHC Gold Medal Saison
2024 NHC Best Of Show
I ferment the S23 yeast right in the middle of it's ideal range, 57°f for 14 to 18 days then raise the temp to 65° for a diacetal rest. Lager for 5-6 weeks.
I made sure my Rauchbier recipe was public. If you’re interested this beer won the 2022 IBU open and was selected by Confluence Brewing for a Scale up. Confluence submitted the scale up version to the GABF Pro Am and it won first place. If you want a Rauchbier, this is your recipe.
Ive had 2 oz of hops in a stainless steel herb ball for over a month. There are no grassy or vegative flavors. Ive never used gelatin, just irish moss at 15, and my beer is still crystal clear.