Devil's Purse Recipe
Make Devil's Purse Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Devil's Purse
Method
Brewing Instructions for Devil's Purse
- 1
Mashing
Combine the pale malt, caramel malt, and roasted barley in a mash tun with 5 gallons of heated water.
- 2
Heat the Mash
Heat the mash to 152°F (67°C) and maintain that temperature for 60 minutes.
- 3
Sparging
After mashing, rinse the grains with additional hot water (170°F or 77°C) until you collect about 6 gallons of wort.
- 4
Boiling
Bring the wort to a boil and add the bittering hops. Boil for 60 minutes.
- 5
Aroma Hops
Add the aroma hops in the last 10 minutes of the boil.
- 6
Cooling
After boiling, cool the wort quickly to around 70°F (21°C) using a wort chiller.
- 7
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock.
- 8
Conditioning
Let the beer ferment at room temperature for about 1-2 weeks, or until fermentation is complete.
- 9
Bottling
Dissolve priming sugar in a small amount of water and add it to the beer before bottling.
- 10
Carbonation
Bottle the beer and store it at room temperature for another 1-2 weeks to carbonate.
- 11
Enjoy
Chill your Devil's Purse beer and enjoy responsibly!