Malted Bourbon

Brejackal_99

Evening all,
      New to the craft and wanted to try a whiskey mash. I was gifted a Block Party beer kit and wanted to put it to better use. I looked thru some recipes and came up with my 5.5gal idea:
4 lbs Bobs Medium Ground Yellow Grits
4 lbs Golden Amber LME (unhopped)
5 lbs Corn Sugar
1 lbs Roasted Crystal malt (optional, if too much)
20oz distillers yeast
DAP
Water
Im shooting for a SG of 1.070–.085 and let go to 0.99.
Boiling grits in 3 gals of water, as it comes to temp/throw Crystal malt in to steep 20mins/Remove and turn off water/ in fermenter dump 2 gals boiling water add Sugar/ Dump LME into grits/ add to fermenter after 20 mins/ add water to 5.5gals/ pitch under 90
Any and all criticism accepted.

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Twisted-Brick

I think ya'll gots some more reading to do to land on a viable recipe.  You'll benefit from doing some research on how corn is properly converted (gels and saccharifies), what to expect from LME (% of fermentables) and what corn sugar and crystal malt brings to the table.  20oz of yeast is waaay too much.
Offering up explanations on a spoon of what to do is a disservice to you and won't help you understand the properties involved.  Oh, and with 4lbs of LME, you'll be hard pressed to hit .099.“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
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subbrew

Twisted gave you a start.  I will give a few more directions.  Not sure the level of crystal malt as there are several, but most crystal malt does not have a lot of diastatic power left. The temps used to make crystal will destroy the enzymes.  (hint number one, understand diastatic power of different malt and the role it plays in converting grain starches to sugars).  
You don't mention temperatures, just comes to temp, but also understand the temperature at which enzymes denature. (hint 2)
Something that might be a little harder to find but LME usually has a fair amount of unfermentables.  Usually with a beer starting at say 1.65 you will end up with 1.012 or a bit more after fermentation is complete due to the unfermentables.  
And Bob's is expensive grain.  I would use the store brand of corn meal.

bluefish_dist

I will get a bit picky and say it’s not a bourbon or even a whiskey with the addition of sugar.  If you want a faux whiskey without mashing, the cornflake whiskey is tried and true.  If you want to do a whiskey and use up what you have on hand, I would suggest  adding some more malt and dropping the sugar.  
If you want a bourbon, 52% cracked corn, 5% flaked wheat, and the balance malt.  You can easily do that without a boil with enzymes and a much longer mash.Formerly
Dsp-CO-20051

Brejackal_99

I thank tou all for your advice. It is a bit of  bastard USSJM with the intent was to incorporate that amber malt quality to final product.
@subbrew
    I was hesitant to included since ven in beer its for taste and it less than a pound. Dont worry if i didn't mash the grits, we’d eat them

@bluefish_dist
   Debated the CornFlake route but think i should start with something like that and save my LME