I'm trying to build a rauchbier ale style recipe and I'm trying to figure out how much smoked Malt to use. Some recipes I'm seeing 50%+ of the grain bill being Rauch malt. And most of the other smoked beer recipes being around 15-20% . Essentially I want to build a smoked porter using German ingredients. I want the smoke to be very present and upfront but not over powering so you can't taste the other complexities of the beer