Scottish Stout

I'm looking for a solid recipe for an AG Scottish Stout. I'm not finding anything on guidelines and recipes seem be outside of my expectations for what I want to brew. First off, I don't really even see where this would fit into the BJCP. Is it just a style of Strong Scotch, or Foreign Extra? I'm ultimately not going to get hung up on that, but I'll defer to you guys for advice.

Anyway, I'm running into a lot of recipes that look like they're porter recipes with a Scottish yeast. Half just have a few oz of RB along with an English malt. I want to add some black malt, if even just to get the beer to be black. I am also considering a nuance of peat malt. I want a late Fall beer that is in the 1.060s or low 70s. I'm not looking for an a Winter warmer, and want to avoid boozy. Something with a little heft, but ultimately very smooth and drinkable on a football afternoon. Help me venture into new territory.

 

Recipe Update

5 gal batch that will consist of:

10 # American 2 row -- I'm considering toasting a portion of it in the oven
.5# Roasted barley
.5# crystal 80
.5# crystal 120
.25# carapils

1 oz fuggles for a FWH

Single infusion mash around 150F and mash for 60 min.
I'll boil my first gallon of runnings down to about 2 cups for caramelization and then add my hops.
I'll boil 6 gal of runnoff for 60 min and have a 5 gal batch of beer.

1.5 liter starter for Wyeast 1728 and start fermentation around 60F ambient. I'll ramp it up closer to 70 after about halfway through fermentation.

beercalculus is currently down, so I'm not sure what my OG is going to be. I'll adjust more 2 row or RO if needed to get it to 1.068.