The peanuttiness came through LOUD and clear in my IPA. No problem there at all -- it was the perfect balance to all the hops.
Another thing I want to try sometime is a 100% rye malt beer. I've done 40% before, and it was nothing like I expected. It's not spicy, but rather very thick and chewy, and gives the creamiest head and mouthfeel that I've ever experienced in my life. Goes great with Hallertauer hops. If I did it again, I'd mash low and slow at like 147 F for 90 minutes and use a highly attenuative yeast to get it as dry as possible so that you could taste the flavor of the rye more than just the mouthfeel of it, which to me is its most significant benefit. The flavor is bready and mild, not at all like I might have guessed based on everyone saying "it's spicy". No, it's not, unless it's coming from your German hops. I know a lot of people disagree with me, but try it for yourself sometime. You might be very surprised.