- Mar 7, 2022
- Reaction score
Hello everyone! I am currently trying to create a new recipe for a peanut butter chocolate stout (very daring and original, yes) but I have known about the use of PB2 near end boil or even fermentation. I was looking at throwing my portion in at the end of the boil, but I have a question about it. I got my idea from watching Martin Keen's "The Homebrew Challenge" video (credited below) and at the end of the boil going into fermentation he speaks about how he believes the PB2 may have contributed to boosting his OG target of 1.052 to 1.060. So, my question is, is there anyway to calculate the PPG contribution of PB2 into the recipe, or has anyone calculated it's use already?