The remaining malt will be a light Munich malt (10L).
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Rauchbier is similar to Märzen, but with a smoked malt character.
2021 BJCP 6A - Märzen characteristic ingredients: "Märzen-type grist, with the addition of a sizeable quantity of German Rauchmalz (beechwood-smoked Vienna-type malt). Some breweries smoke their own malt. German lager yeast. Traditional German or Czech hops."
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The key ingredient for smoked flavor is rauchmalt, which translates from German as smoked malt. Rauchmalt can be up to 100% of the malt, which is reportedly the way rauchbier is made by the Schlekerla Brewery in Bamberg, Germany. Most recipes use much less smoked malt though. One source recommends up to 30% smoked malt and the beer-analytics.com average is 36%. Thus, one-third smoked malt would be a reasonable starting point. Use restraint unless you really like smokey flavors. The smoked malt should be beechwood smoked. Examples include Weyermann, Bestmalz, and Briess smoked malt. Do not use peat-smoked malt or other forms of smoked malt.
For the remaining malt, the base malt is standard Munich. Crystal malt is a common ingredient. Small amounts of debittered black malt (Carafa III) or other roasted malts (chocolate, black malt) can be used for a darker color.
The traditional mash uses decoction, but modern versions may use step mashes and single-step infusion mashes. Strong recommends carefully removing chlorine from the brewing water because chlorine can react with smoke phenols to make unpleasant flavors.
The hops should be German or continental European varieties. Late aroma and flavor hops are unnecessary.
Use a clean fermenting lager yeast that produces low diacetyl. The beer should attentuate well and be easy-to-drink to avoid being overly sweet. High final gravity or excessive sweetness is not desired.
Beer-analytics.com rauchbier analysis
Dornbusch, H. (2010, October). Rauchbier: Brewing "liquid bacon." Brew Your Own, 26 - 33.
Strong, G. (2019, September). Rauchbier: Smoke'em if you got'em. Brew Your Own, 28 - 31.
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