Originally Posted by sammytag
Sounds like a cool experiment. If it was me, the only thing I'd change would be the temperature that I'd steep the Smoked malt at. Why not steep it at mashing temperatures (~148-155F)?
+1. Rauchmalt and other smoked malts are typically a 2-row base malt. Steeping that high will give you smoke flavor and aroma, but could possibly do more harm than good. Steep around 152-155 for 30-45 min.
EDIT: Aromatic also has diastatic power, so mash that as well, though you might want to back off on it a bit. Can be quite overpowering.