Scottish-ish ale

I've been reading a lot about Scottish and Scotch ales lately. To be honest I still don't understand the difference between the two. I do know that Scotch ale is supposed to be the strong version of a Scottish ale, and a Scottish ale is supposed to be a malty meal of a beer, but somewhat lower in octane. Maybe it's the scientist in me, but I'm a little confused at the point that a Scottish ale becomes a Scotch ale. When I look at the BJCP guidelines there's a surprising gap in original gravities between the "Scottish Export 80 Shilling Ale" topping at 1.054 and the heafty "Scotch Strong Ale" which ranges from 1.070-1.130. So, I'm left wondering what a beer would be if I stuck to the Scottish ale grain bill but brewed a beer somewhat stronger than the guidelines. I guess it might be Scottish-ish... or is it Scotch-ish? I dunno.

Grain:
80% Marris Otter English Pale 2-Row
4% Munich Malt
4% Honey Malt
7% Crystal 35
4% Crystal 120
1% Chocolate Malt

Single Infusion Mash:
156 degrees for 1 hour
Sparge at 170 degrees.

Boil:
120 min. boil

Hops:
E.K. Goldings hops totaling 25 IBUs. added at 60 min. (somewhere around 1 oz. for 5 gal.)

Yeast:
A 3 day starter of White Labs WLP028 Edinburgh Scottish Ale Yeast.

Original Specific Gravity:
1.062

Notes:
Ferment at 63 degrees and then condition at 40 degrees for 2 weeks.