How to Homebrew a Peanut Butter Milk Stout: From Brew Day to Tasting

This is grain to glass video detailing a homebrewed Peanut Butter Milk Stout that I call "Drowning in Da Puffs".
It start with the brew in a bag brew day that includes Reece's Peanut Butter Puffs cereal and then goes to aging the beer over over peanut butter powder, cacao nibs and and vanilla to the finally end with the tasting and evaluation. This journey from the start to finish is about 6 weeks in the making. The final beer is an 8% ABV silky smooth body with great head retention that makes for a great milk stout.
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Recipe for 1.5 Gallons into Primary Fermentation:
Briess Organic 2-Row Malt 3 lbs
Briess Organic Chocolate Malt 0.2 lbs
Fawcett English Pale Chocolate Malt 0.2 lbs
Weyermann® German Chocolate Rye Malt 0.2 lbs
Briess Organic C-120L Malt 0.2 lbs
Briess Caramel 40L Malt 0.15 lbs
Flaked Oats 0.2 lbs
Briess Organic Roasted Barley Malt 0.05 lbs
Lactose (added with 10 mins left in boil) 0.2 lbs
Reece's Puff Cereal 0.375 lbs (~1/2 a box in mash)
Magnum Hops 60 min addition 0.25 oz
Cacao Nibs 1 oz (28 g)
Peanut Butter Powder 1 oz (28 g)
1/2 Vanilla Bean
Verdant IPA Yeast
Stats:
Mash Temp 150°F
Mash Volume 2.5 Gallons
Sparge Volume 0.4 gallons at 180°F
90 min Boil
Preboil gravity for 2.75 gallons = 1.051
Original gravity for 1.5 gallons = 1.091
Final gravity after 3 weeks = 1.030
ABV = 8%
Water Chemistry
Start with Reverse Osmosis water
Calcium 50 ppm
Magnesium 12 ppm
Sodium 34 ppm
Chloride 47 ppm
Sulfate 53 ppm
Bicarbonate 155 ppm
Salts added to RO Water
Gypsum (Calcium Sulfate) 0.07 g
Calcium carbonate 1.7 g
Magnesium Sulfate 1.0 g
Calcium chloride 0.2 g
Sodium Chloride 0.5 g
Sodium Bicarbonate 0.33 g
Items I used in the video
Equipment
Northern Brewer Giga Wort
Mesh Bag for BIAB
1.75 Gallon Keg
Bag for hops/adjuncts
Brew spoon
Hydrometer
Refractometer
Syphon
Star San
3 Gallon glass carboy
Airlock:
CO2 regulator