My roast porter is in the 3.5-4% range, and you could probably go even lower. I brewed an Oatmeal Brown recently that clocked in at 4.2%, but it could easily be brewed in the 3% range and still be nice. Flavorful English styles work really well for session brews.
My biggest tips are to mash really high (162F) and don’t use a yeast that will end up bone dry. When I “sessionize” a recipe I generally lower the OG, but try to keep my FG close to the original recipe. I also don’t strictly scale the entire grain bill down to keep the same percentages. I will keep a higher proportion of many of my specialty grains to try to target the same color/mouthfeel/etc.
Also, mouthfeel enhancing adjuncts (oatmeal, rye, flaked barley, carapils, etc.) are really helpful in small beers to keep them from being too thin.
One last tip - WY3711 leaves a lot of body even though it finishes super dry. A petit saison brewed with this yeast would make a really nice small beer.