I probably will end up with a Barleywine..
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anyway here is the link
EDIT: to add that one of the most important aspects of any scottish style, in my mind, is the yeast. the edinborough ale yeast gives a slight smokey earthy peaty thing that really makes a scottish ale. Some folks put a pinch of smoked malt in scottish ales for this reason but you don't really need it with that yeast. I suspect this will not be particularly useful for you in brasil but if you have a friend coming to visit from the states try to get them to bring a tube of yeast with them. You'd have to step it up ALOT after that trip but if you really like scottish ales...
1 lb of molasses is a lot of molasses. You should expect a strong molasses flavor.
Was it blackstrap? if so, I would expect a very strong molasses flavor.
I wouldn't worry too much about 4 weeks in primary. I tend to leave my beers at least that long.
With the high ferment temp, you may want to age the beer if possible once you package it. Any fusels should mellow with time. Hopefully.
I also have found that Nottingham can give a tart flavor. IMO, it is not as neutral a yeast as they claim. But I have made very good beer with it, so I'm not knocking your choice.