Sounds interesting! In a similar vein, I have a keg of 1.052 OG beer that is 50% pils, 30% wheat, and 20% rye malt, Tettnanger hops, and juniper berries that I will tap next week at the office Christmas party...I like the idea of using some smoked malt....maybe next time.
I fermented this with WY1007 German ale yeast....as far as WY1742 Swedish ale yeast, that's the old Carnegie Porter strain....which Wyeast discontinued as they discovered that it is the same yeast as the Ringwood strain. I'm too chicken to use bread yeast as well....I'd hate to ruin a perfectly good batch of beer.