I'm of the opinion that the Strong Scotch is a stronger variant of a regular Scottish Ale. Here is my Scottish Promise recipe (Scottish 70) that I enjoy. 5.5 gal batch
38 oz Golden Promise
32 oz 2-row Pale
15 oz Simpson Medium Crystal
9 oz Honey Malt
9 oz Munich 1
2 oz Crisp Brown Malt (for a teeny smoke note)
3 oz Crisp Pale Chocolate Malt
3 oz Simpsons Extra Dark Crystal
9 gm Brewers Gold pellets at 8.7% for 60 min
Clean ale yeast
Edinburgh water profile (over 100 ppm sulfate!)
Be careful, this recipe may be skimpy for other brewers since this assumes 87% system efficiency. Scale the recipe to your efficiency. I also take a quart of the first runnings and boil them down to magma and try to get its temperature to near 350F (this is really tough to do well without burning).
If you subscribe to Jamil Z's theory, to produce the variation in strength for these beer style variants, you just adjust only the base malts and leave the specialty malt quantities alone. I have not scaled this recipe to the Strong Scotch level, but it should work.
The light hopping and the sulfate in the water help this beer dry out quite well while still letting the malt through to dominate. Remember, sulfate does not make beer bitter, it makes them dryer finishing.
JJeffers090, that recipe seems to employ significant roast malt. I wouldn't be surprised to hear that there is significant roast notes in the beer. I hope not. This could be a case where the drying effect of using the Edinburgh water may be too much. Remember that roast grains have a drying effect also. I don't think much is needed in a Strong Scotch.