Smoked, homegrown malt

[janh]

A friend of mine has a farm. He grows barley and malts some of it. He uses elderwood in the drying prosess so there are some smoke flavor in the malt. He gave me 30 lbs of this malt. I used some (30% of the fermentables) of this smoked malt in a Foreign Extra Stout.
It came out very good.
I have 25 lbs left of this not so very modified? malt (no problems with stepmash/protein rest in my setup).
Does anyone have a suggestion what to brew? (I have a lot of recipes-books, but uses only "Brewing Classic Styles")
And I guess it is necessary to perform a 30 min proteinrest?
This malt is called "Stjørdalsmalt", from Mid Norway. It is used for the traditionel Norwegian Brew, usually brewed to "jul" (christmas). They uses bread-yast for fermentation. Served with no carbonation. But I want to try it in more "normal" beerstyles.

[BDawg]

Sounds good.

I'd try it out in a Porter, a Vienna/Marzen/Okto type beer, or a Schwarzbier. Use a fixed measured amount in the first batch(es) so you can tweak up or down and be able to replicate the results with some level of confidence.

[janh]

Thanks. I think I will go for a classic "Rauchbier"-martzen-type. The malt is moderately smoked for it's kind so I just follow Jamils' recipe.