Made a Rauchbier a couple of weeks ago; 4.7%, and 20% beechwood smoked malt in the grist, fermented with 34/70. its cold crashing at the moment before going into the keg. Beer is very malty and clean with a subtle smoked flavor. Feeling that it fermented very well, and needing something to make this weekend, i was toying with the idea of taking that slurry of 34/70 and throwing a Mexican lager together. I'm unsure how much of the smoked flavor will carry over.
Any thoughts?