Weyermann probably uses a Munich or Pils malt. Their rauchmalz are said to be smokier than Schlenkerla's, so Schlenkerla can use 100%, and if you have fresh Weyermanns, 30-40% would be more like it. Schlenkerla malts their own grain, as does Spezial. What the variety is, I do not know.
Freshness is critical in the rauchmalz that we get. I became frustrated with the intensity of what I was able to get - not criticizing the LHBS, more the time in transit from Bamberg on the ship, customs, and warehousing. Smoking Weyeramnn munich malt over beechwood gives good results, if you want to do the work.
Edit - Tom is right, with that color rating for the Weyermanns, it must be something like a pils. But you need to know that they are also drying/kilning with the wood fires after the germination stage of the malting. Got to see the Spezial brewery, and Herr Merz stated that they only smoke the malt in the winter, as the low relative humidity helps the drying process. The process was said to take 36 hours, and he said no one elso knows the smoking temperature. "My secret!" was how he put it.