That is a lot more peat malt than I find pleasant in a beer. I've only gone as high as 3% and enjoyed it. Can I talk you down to 2 lbs? You can go much higher on the German smoked malt if you want, it tends towards campfire/meaty aromas that are nice even as 100% of the grist.
The rest of the recipe looks fine, although you might be too heavy on the chocolate malt for the style. Scottish ales usually just have a touch of roasted barley for color, but not enough to make them roasty. Most of the color comes either from caramel malt (you might go a bit darker there) or a long intense boil (you can mimic that by boiling down the first runnings to a thick syrup). That said I just brewed a "Scottish" stout over the weekend with 10 oz of roasted barley for a nice black color.
If you want some Laphroaig flavor I would just pour it in to taste, no need for the added effort of soaking wood in it. This isn't something that breweries can legally do, but it is an easy way for homebrewers to go.
P.S. From your title I thought you were making Sake aka rice wine...