Smoked Barleywine

So im formulating an idea for a smoked barleywine called old toby. anything i can do to bring out more smokiness with out it being overpowering?
recipe as follows

Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.72 gal
Estimated OG: 1.119 SG
Estimated Color: 21.1 SRM
Estimated IBU: 101.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
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Amount Item Type % or IBU
1 lbs 8.0 oz Amber Dry Extract (12.5 SRM) Dry Extract 7.18 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 38.31 %
4 lbs Smoked Malt (9.0 SRM) Grain 19.16 %
3 lbs White Wheat Malt (2.4 SRM) Grain 14.37 %
2 lbs Aromatic Malt (26.0 SRM) Grain 9.58 %
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9.58 %
6.1 oz Special B Malt (180.0 SRM) Grain 1.82 %
1.00 oz Centennial [10.00 %] (60 min) Hops 22.4 IBU
2.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
1.00 oz Warrior [15.00 %] (60 min) Hops 33.6 IBU
1.00 oz Ahtanum [6.00 %] (30 min) Hops 10.3 IBU
1.00 oz Warrior [15.00 %] (20 min) Hops 20.4 IBU
1.00 oz Ahtanum [6.00 %] (15 min) Hops 6.7 IBU
1.00 oz Centennial [10.00 %] (10 min) Hops 8.1 IBU
1.00 oz Ginger Root (Boil 12.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
2.50 oz Anise, Star (Boil 30.0 min) Misc
4.00 oz Oak Chips (Secondary 5.0 days) Misc
1 Pkgs Super High Gravity Ale (White Labs #WLP099Yeast-Ale


Mash Schedule: mash
Total Grain Weight: 19.38 lb
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mash
Step Time Name Description Step Temp
90 min Mash In Add 7.68 gal of water at 162.2 F 150.0 F


Notes:
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3 gm pink peppercorns
sparge with 12 L @ 190

I've used 8 and 2 ounces of peat-smoked malt in my Old Bog Water. 2 ounces is plenty, but I haven't tried combining it with a Rauch Malt.

I would think the ginger would compete with the smoked flavor.