My understanding (but I might be wrong) is that you would want a yeast that ferments at the lowest possible temperature which you can reliably reach and control in your setup, to get the fewest higher alcohols, esters, ketones and some other compounds. I think this would most likely be a lager yeast, but it would be interesting to learn whether there are ale yeasts that can achieve the same goal at higher fermentation temperatures.
I assume that keeping the original gravity of the wort relatively low (in the range suitable for the yeast you pick) also helps with reducing production of unwanted byproducts.
I do not know whether adding darker malts would necessarily increase these unwanted compounds in the final beer, but I assume adding darker malts will always increase the amount of sugars and roast products left in the beer, which I assume (different assumption) you do not want.
So, my recommendation, similar to others above, would be to brew a moderately low gravity lager made with just Pilsner malt, mashed to maximize fermentability, hopped to your preference, and fermented with a lager yeast at low temperatures (optimal for the yeast you pick).
I found this article on flavor compounds in beer online; it seems the full article is available:
'Flavour‐active volatile compounds in beer: production, regulation and control',
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