I'm thinking I'll mash around 154F with 1.25qt/lb for 60 minutes. Then boiling down perhaps a third of the first runnings to a syrupy consistency (probably gonna take temp readings with a candy thermometer... don't know what stage I'll take it to.) Sparge to reach 8 gallons and boil for 120 minutes.
Ferment with WLP028 Edinburgh Ale @ 65F
The rauch malt is exactly half the % of the very smokey rauch beer receipe I have here, which needs to be bottle conditioned for about 6 months to mellow out, so it might not be such a subtle back ground flavor.
Rauch is very subtle and I dont think 12.3% is going to give much chance to taste it at all in a big malt forward beer. It may give some undertones, but I used 30% in a smoked porter and could barely taste it.
A few ounces of Peated would probably be more to the style.