I oaked a stout with 1 oz of oak chips steamed for 15 minutes then soaked in Jameson for a couple weeks (the guy at the LHBS told me whisky wasn't strong enough to kill everything). The amount of oak isn't the only important thing to consider; how long do you want it to sit on the oak and how long afterwards until you want to taste it. My stout was with on the oak for 3 weeks, but I aged it a month after removing from oak before I tasted, and it was GOOD.
On a Scottish ale, I wonder how soaking the oak in scotch would be...
"I sit here and drink my good Wittenberg Beer, and the Kingdom of God comes all by itself." -Martin Luther
"Good men drink good beer." -Hunter S. Thompson