Rauchbier Questions?

Ok so trying to figure out my next beer, for the season. I want a nice malty beer with a little smoke flavor to try out for the first time. I look up a couple of Rauchbier recipes and I came across this
5 lbs. German 2-row Pils info
5 lbs. German Smoked info
2 lbs. German Light Munich info
1 lbs. Dextrine Malt info
2 lbs. American Caramel 20°L info
1 lbs. American 2-row info
.75 oz. Hallertau (Pellets, 4.50 %AA) boiled 60 min.
.75 oz. Hallertau (Pellets, 4.50 %AA) boiled 30 min.
.50 oz. Hallertau (Pellets, 4.50 %AA) boiled 15 min.

My question is can I use a kolsch yeast or a california lager yeast instead of a german lager yeast? Any input would be awesome.

I would think a Kolsch or Cal Common yeast would both be out of style for a true Rauchbier, but if you're not planning on entering competitions and just want a good bier... go with the Kolsch. I'm not a fan of Cal Common biers or yeast so maybe that clouds my judgement, but I think the subtle Kolsch character will marry well with your ingredients.

Schlante,
Phillip

I'm mostly looking for a very different beer I can make that is very malty any ideas anyone?

Kaiserdom Rauchbier in Clone Brews (page 81) uses only 1 lb of Rauchmalz.

It tastes lightly smoked and is quite nice.

I use a Danish Lager yeast for my Rauchbiers.

Wyeast Bavarian Lager 2206 was a winner for me. 3# rauch.

Does anyone have a good recipe I can try?

I just did a rauch barleywine/strong ale a month back. It was 50/50 pale malt and rauch for the base malts. I used the scottish ale yeast on it. Turned out incredible.