Peated Malt

[Legman]

I'm thinking of using peated malt in a Scottish Ale. I've read conflicting opinions about this malt. I've never used this before and I hear it's supposed to be really strong flavored.

What would be an appropriate amount to in use in a 5 gal. batch so it does not overpower the flavor of the ale?

I was thinking about using 5 oz.