Looking good!
Just peeked at the recipe (sorry I missed it before) - type @(my name) next time to flag me.
- You added lactose and the peanut butter powder under other ingredients and it looks like that caused your expected readings to be off. The lactose would bump you up .02 points OG and FG. Then considering that you were 156 F with your mash and using 2.5 lbs of caramel/dextrine malt you may have a good bit of body so FG is probably a bit higher then the recipe is calculating for.
Do you use US05 a lot? If so what is your average attenuation? Recipe was set for 81% - seems a bit high - maybe more like 75-77?
Lastly, I have no idea how the PB powder would affect the recipe but I'm guessing it would add a good bit of protein, and a some sugar.... maybe even unfermentable sugar... and oil (head retention/formation may suffer). So that may account for the 1.023 to 1.030 jump? Did you take gravity reading before and aafter adding the PBP? That may help you determine a few things about it (try it next time you make this) to see what it adds gravity-wise and then later to see how much residual sugar it adds.