Hi Flamenco.
Reducing alcohol content is the easy bit, just a case of reducing the amount of fermentable sugars in your wort, by either using part of a kit or increasing the brew length. The problem is doing this without reducing body and flavour. Unfortunately, with Kits, you don't have the luxury of being able to alter mash parameters, or to an lesser extent the grain bill. Whilst lower ABVs down to 2.5% may be somewhat achievable, doing a no alcohol beer (sub 1%) will be extremely difficult.
Things you can do.
Use unfermentable sugars to add body and sweetness. Add maltodextrine and or Lactose.
Steep crystal malts to add sweetness, body and flavour. This will also add fermentable sugars so will need to be compensated for.
Modify a malty kit, so that more flavour remains after dilution. To get a pale ale, use an ESB or Ruby Ale kit as a base. This would be a similar approach to brewers that parti-gyle. For example Fullers London Pride is the same wort as ESB, just at a weaker starting gravity.
Add hops when steeping grains/dissolving extract to add hop character and some bitterness back. Or use hop bittering and aroma extracts.
Use yeast with low attenuation, such Windsor, to retain sweetness and malt character.
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