So, I ended up brewing this:

Groundskeeper Willie’s Tipple

OG 1.058, 10 gallons

18 lbs. Simpson’s Golden Promise

3 lbs. Simpson’s Golden Naked Oats

0.25 lbs. Simpson’s Chocolate Malt

0.25 lbs. Simpson’s Peated Malt

Mash-in at 158°F for 90 minutes. Batch sparge to collect 14 gallons. Boil for 120 minutes to reduce to 11 gallons.

2 oz. Northern Brewer 60 minutes

2 lbs. D-90 Belgian Candi Syrup 10 minutes.

Split into two fermenters. Pitched one with Imperial Tartan yeast, the second with White Labs Edinburgh yeast. Both are chugging along nicely.

And, before the style nazis start in, you can't even taste the 1% peated malt addition.