No Hops ??
You'll need enough to balance the beer out.
I routinely use molassas in most of my stouts, always in a RIS and Old Ale. I don't have a problem with the flavor contributions. I've also used Jaggery(dry date palm molasses) as well. As far as brand, I prefer Slow As Molasses, and order it on Amazon and get the little quart jugs. With an OG of 1.132, you are going to have a tough job for the yeast to start, so additional fermentables will compound the problem. Use less grain if you want to use the molasses. I add it at the beginning of the boil. Slowly drizzle it into the kettle so that it has time to dissolve in the boil before it hits the bottom of the kettle, if you want to use it. A half a pound isn't much, I've used as much as nine pounds in a ten gallon batch and have been able to get the beer to finish where I want it to. 13-15% and higher. A half a pound won't add much, both flavor wise and gravity wise in a beer that big.
Forget about the peanut butter. I don't feel that it belongs in beer.! But if you do decide to use it sometime, most folks use PB2, dried peanut butter flavoring. Regular peanut butter has too much oil in it and will kill head formation/retention.
Be careful with the oak addition, too much can be highly undesirable and will basically never go away, (been there, done that) and the only solution is to blend it down with a similar beer. Add the bourbon and the cubes to the finished beer.
Consider mashing at 155-158 to keep the body up in your beer.
As to your yeast selection, WLP090 can do the job, just make sure that you have enough for a beer that big. Either build up a big starter, or brew a small beer like and English Mild and use it's yeast cake for your big beer. Personally, I'll use two yeasts on a beer that big. I'll brew a "starter beer" such as an English Mild or a an English Bitter, using WLP002 or WLP007 and use the yeast cake from it to get the flavor contributions from the yeast, and then on day three I'll add in a large starter at high krausen of WLP090 to insure that the beer is able to finish where I want it to. This process works for me, just adding ideas from experience.
You mentioned that you were shooting for a FG of 1.040, that's going to syrupy sweet, you might want to reconsider that goal.
Lots of ways to do things, it's your beer.
Good Luck.
Looking to add some sweetness and Abv/fermentables from the molasses and Id like some peanut butter taste but nothing overpowering. This stout also gets a barrel ageing process with bourbon soaked oak cubes and sits for 9-12 months on those. So first. How or what is the preference for the pb addition and when and also how much molasses and when, thinking of like 1/2# at 15 min left in boil. Here’s the grainbill. Yeast is wlp090. OG of 1.132 without the molasses addition. Shooting for a FG around 1.040. I’d like it to be thick like a bcbs.
16lb 4oz Marris otter
1lb 8oz roasted barley
1lb 8oz choc malt
1lb midnight wheat
1lb flaked oats
1lb special b
12oz c120
4lbs light dme in the boil at 15 min
