Excellent

Brandon, Smoked malt would be perfect.  I haven't thought about the numbers for the recipe just yet until the work week lets up and I can have a chance to sit down and think for a few minutes, but those numbers you suggest are pretty much ball park.  If you're in to classifying things, it will basically be an English mild, maybe a little higher gravity like a pre WWI mild, or somewhere thereabouts, that style is perfect for this exposition as basically any malt you can add will still fit neatly into it.  Magnum will most likely be the hop for its clean bittering, US-05 will likely be the yeast,  I'd prefer if everyone used the dry as opposed to the 1056 because freshness is not really an issue, pitching rate is higher, I just think it's better suited for our experiment and its cheap, although I will take a look and see if there is a particular strain that may be better suited.  Also noted is your preference for "Specialty" malt school as opposed to "secondary"  I think I like it better that way too.  So let it be written, so let it be done.  Specialty Malt School it is.  

I'll have it posted late Friday night, sorry for the delay.

ok, Style is a mild but more of a pre WWI mild, just a bit higher alcohol content, we should be clocking in about 4ish, maybe 5 percent depending on the malt you use.  to keep the math simple and relateable we will be doing 10 total pounds of grain, 9 lbs US 2 row, cheap and plentiful, 1lb your chosen malt.  That makes it an easily understandable 10% of the grain bill.  Keeping it with such even numbers will make it easier for people to conceptualize when they taste it what it's effects might be in greater or lesser quantities.  We will be doing a no sparge mash to increase the maltiness, and using magnum hops and S-05 Couldn't be simpler.