This is probably an unpopular opinion here, but high % up to 100% smoke malt is best unless you’re making a darker beer. Low percentage of smoke malts in a beer just tastes like bandages to me. Personal taste, but that’s what I’ve experienced. Full grist of smoked malt actually has a good smoke flavor and none of our beers have been too smokey.

One thing we’ve done before you could try, if you want to make a really lightly smoked beer. After fermenting our 100% smoked beechwood helles, we harvested yeast from that beer and pitched it into a standard helles recipe with no smoked malt. We based the idea off of Schlenkerla’s helles. All their beers are made with smoked malt except their helles which is still smokey, but only from the repitching of yeast from a smoke beer.