Peanut Butter Porter v0.1

This is my FIRST peanut butter porter recipe, so it has a lot of commentary and is not the excellent polished product you would expect from the prestigious SleezySherm Breweries.

Grain:
8oz Chocolate Malt
12oz Black Malt
4oz Roast Barley
3oz Rolled Oats (aka quaker oatmeal)
13oz Cystal Malt 60 L
5lbs Light malt extract (liquid)

Hops:
2oz Willamette AA 4.8%

Other:
4oz Natural Peanut Butter (with the oil removed)

Method:
Heat the grains in 2 gallons of water at 155 F for 1 hour
Bring the wort to a boil and add the malt extract, peanut butter, and 1 oz of hops
Boil 30 minutes, add additional 1/2 oz hops
Boil 15 minutes, add additional 1/2 oz hops + Irish Moss
End at 1 hour total boil

Transfer to fermenter for 10 days, transfer to a secondary for 10 days.
If you still see oil floating on top, transfer again every 2 days until you rack out the oil.

-------------------
How to get the oil out of peanut butter:
Buy a jar of natural peanut butter (the kind without stabilizers that has a layer of oil floating on top). Pour out the oil and leave it on your counter. Every 2-3 days open the jar and pour out the oil that has collected on top of the peanut butter. After about a month the oil will be mostly removed. Use a knife to remove the top layer of peanut butter from the jar - the layers underneath will be dry and crumbly (like a piece of halvah). The dry crumbly stuff is what you want for your beer - you can eat the smother still oiled parts of the jar.

Notes:
I gave the version of the recipe I made - after sampling I recommend the following:
12oz Chocolate Malt
6oz Rolled Oats (Oats and Wheat help with head stabilization - the peanut butter will act against head creation, so if you want a nice head on your beer, you need to add stabilizers)
6-8oz Peanut butter - I found the peanut butter flavor to be a little understated at 4oz, but I'm not sure if 8oz would be too much. Experiment and get back to me...or wait till I make it again and I'll get back to you.