Devil's Fire

Source: J Walton
Recipe added: 06/25/02

Hang on to your seats this is a beer (lambic if you will) that is close to 21%. A nice raspberry flavor with a hint of vanilla. (I also made this with chocolate instaed of the vanilla for a nice framboise) You will need a 8 gallon bucket for your primary fermentor. This might be a challenge for some but the resulting brew wil be WELL WORTH IT. I hope you enjoy it. Please let me know what you think of it.


Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 hr.
Primary Fermentation: 3 -4 days
Secondary Fermentation: 1 1/2 weeks



Start by bringing 2 gallon of water to a boil. Add the gypsum, stir to dissolve. Slowly add the malt stirring all the time and allowing the wert to heat back up between each addition. Add all the sugars and Dextrin stir until well dissolved. Be very careful of boil over, but bring to a boil and boil for 1 hour. 15 min before flame out add the Irish moss. Place frozen raspberries into bottom of fermentor and pour hot wert over them. Fill to just over the five gallon mark. Cool pitch the ale yeast. Ferment for two to three days. Rack off into secondary fermentor leaving as many berries out as possible. Pitch champaigne yeast and finish fermention. Rack into your finishing pale and add dissolved gelatin which has been dissolved in 2 cups boiling water. Cover and let settle for two days. Place dissolved priming sugar into bottom of bucket and when cooled add the vanilla, rack wert into this bucket and bottle from here. Allow to age two or more weeks. (I have NEVER had this last more then four weeks) At 1 week it is very tart. At 2 weeks it has mellowed beatifully and just keeps on mellowing. I start drinking it a this point and well, for some reason at the end of four weeks there isn't any left!!!!!!!!!
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