What kind of yeast should I use?

I "formulated" my own recipe: I just put a few recipes together. I want a yeast that won't give a huge head, I think just an American Ale yeast.

I am doing an ale by the way.

Ingredients
Quantity Grain
1.00 lb Light D.M.E.
1.00 lb Flaked rye >>I might use a pils malt instead of these two
1.50 lb Crystal 10L >>
6.00 lb Pale malt extract

1.0 oz. Cascade (6.6%) boil for 60 min.
1.0 oz. Cascade (6.6%) boil for 30 min.
1 oz. Cascade (6.6%) boil for 15 min.
1 oz. Cascade (6.6%) boil for 5 min.

Any neutral yeast like US-05! Or Nottingham or US-04 if you want an english touch, but I don't think it would make much of a difference.

Someone correct me if I am wrong, but with flaked rye add anything to a recipe if it isn't mashed?

Germelli1 said:

Someone correct me if I am wrong, but with flaked rye add anything to a recipe if it isn't mashed?

Click to expand...

Sure, starch haze. Seriously, though, you'll get some flavor but you'll also get unwanted starches. Not the end of the world, but if you're steeping grains already, adding some malt is really not hard. OP might want to look into doing a partial mash.

As said above. Use Chico (WLP001/WY1056/US-05) or something english that isn't too fruity like WLP007 or S-04.

Also, consider dropping the Flaked Rye considering this is an extract beer, and I'd also recommend less Crystal 10L. Try 1lb rather than 1.5.