Peated malt questions

I was thinking of using peated malt in a strong scotch ale recipe I have been kicking around making. It's a development of a recipe that end up making a very malty brew with plenty of ester and I'm trying to make it maintain that character but add some complexity to the brew. I was wondering if anyone had any experience with this ingredient as to the amount to add without overpowering the malt, ester, hop, and heather flavors, but still bring something to the table.

To help you guys out here's the base recipe

9# LDME
2# Brown Sugar
1.5# 60L Crystal

2 Ounce Cascade start of the boil
.5 Ounce Cascade 10 mins remaining
heather

Thanks for the help.

2 oz should do the trick. Or use 8, if you plan on aging it for a year or two or three...