Bob, thank you very much. I will actually be using S-05 due to my inability to lager.
Oh! Well, it'll be
different, because you'll end up with more esters than a pure lager strain, but still good beer.
I'm not very concerned with clarity since even my ales finish very clear. Not sure if it due to my water quality or the poly-clar and irish moss.
Probably a little bit of all. Patience, kettle finings (irish moss, Whirlfloc), and package finings (polyclar, etc.) all have their place.
I don't really know the differences in hops. Do you have any suggestions on what kind to use, or a link that lists the attributes of a multitude of hops?
A good rule of thumb is: The stronger or more distinctive the flavor/aroma characteristics of the variety, the more likely that flavor/aroma will end up in the finished beer when the style is so light. The citrus flavor of Cascades, for example, may very well come through in a Light Lager, even if boiled for 60 or 90 minutes.
What amount of 5% AA hops would you use for 1.030 SG @ 5 gallons?
That's dependent on your boil. Your software should tell you. Use pellets to lessen the vegetative mass you're boiling, choose a less-strongly-flavored variety like Mt Hood, and boil at least 60 minutes to reduce if not eliminate flavor contribution.
Since I do actually like the flavor that corn imparts, I plan on using flaked corn and I'll be using flaked rice to lighten the body as well. Would I benefit from mashing overnight? What about the use of beano in the secondary?
As I've already noted, you needn't mash overnight, nor will you require extra enzymes. Mash relatively low if using single infusion - 149-150F - or use the Fix sequence of step mashing I outlined above. Either will ensure good attenuation without the addition of additional enzymes or excessively long rests.
You can save money by opting for instant Minute Rice added directly to the mash instead of brewer's flaked rice. There is no practical difference.
Cheers,
Bob