ThankYa knewshound!!!
Actually, I had in mind using PB2 (powdered pb w/o the chocolate) in a Pale Ale or similar.
and hoping the pb wouldn’t darken it too much, just leaving a mild pb flavor...
I had never heard of powdered PB but that sounds excellent since it is the oils that you need to remove since they inhibit yeast growth and tend to put off flavors with hops.
Remember, since you are removing the solids and the oils, you will need to use a good bit to get any PB flavor at all.
Let us know how it turns out!
Cheers,
knewshound