Elvis has left the Building

When there’s 5 minutes left in the boil, put the PB2 in a large stainless or Pyrex mixing bowl and ladle 2-3 quarts of the boiling wort into the bowl. Whisk until smooth and pour into a sanitized fermentor. Cap the fermentor with a sanitized cap and set aside. After the boil finishes, chill the wort to 64F and rack into the fermentor with the PB2 mixture. Stir or swirl to mix the PB into the wort.
Add it to your fermenter just as the boil is finishing up
Yeast/Fermentation
Wyeast 3068 Weihenstephan Weizen or White Labs WLP300 Hefeweizen Ale Yeast. The key is in the pitching rate. A 5.25 gallon batch of cleanly fermented 1.048 ale needs about 175 Billion cells. For hefeweizen, aim to pitch 20% less – about 140 Billion cells – to boost banana production.
Aeration/Oxygenation: Aerate or oxygenate well using your favorite method – plenty of oxygen helps promote yeast growth.
Primary Fermentation: 10-14 days; pitch at 62-64 degrees F and hold there until fermentation is complete.
Conditioning: This style requires high carbonation as it should be effervescent and spritzy. If kegging, carbonate to 3.5 volumes. If bottle conditioning, prime with 6.5 ounces of table sugar. Drink fresh; age is not this beer’s friend.