I recently made a 5 gallon All Grain Porter and added 13oz of Choc. PB2 at the last 10 minutes of the boil. Though the flavors were there it was extremely light and would like to get more of a PB taste.
Would it be smarter to add it as a whirlpool or perhaps as a vodka extract in the secondary?
Any help would be great.
Yeast absorb a lot of those extra tastes from stuff you add to the kettle. If you want to get the maximum taste of a spice or alike, add it as a tincture at bottling time. And even then it may fade over a few months.
Btw make sure to add extra carapils or flakes to the mash: oils in chocolate may render the poor head.
In my book "Experimental Homebrewing" we recommend blending the jar of PB2 with 6 oz. of 150 proof neutral grain spirits on brew day and storing it in a jar until the beer has fermented. When primary has finished, add the PB slurry to a sanitized container and rack the beer onto it. Let it age for a week, than rack and package the beer.
