Base Malt SMaSH Yeast

[FunkedOut]

In the coming weeks, I will get around to making some very small SMaSH batches (1.5L) with base malts. Probably featuring a small amount of Mt. Hood.
The purpose is to focus on the base malts to select my favorite and stick with it (buy a sack).

Round 1 will include 2-row and 6-row pale malt from different maltsters.
Round 2 will include pilsner malt from different maltsters.

Here’s the question:
Which yeast will stay out of the way and let the base malt show itself best?

Thanks in advance for your opinions.

 

[Sadu]

A lager yeast would be best I would think.
Personally I keep a sack of maris otter and a sack of weyermann pilsner malt on hand. I pretty much don't bother with American style 2-row since MO works so well in American and English styles. I'll order in smaller amounts of Munich, wheat, Vienna etc as needed.

 

[C-Rider]

Not the best on which yeast to use...but I try to use"

Pale Ale malt for all American styles
Marris Otter for all British styles
Either Munich or Pilsner for German biers.