Blood Beer

Igw · 12-06-2008, 05:00 AM

Okay, yeah this is pretty off the wall, but what do you guys think of blood used in a brew?
I don't want the flavor imparted, 'cause that's gross - but my buds and I do enjoy silly epic metal type stuff. I think blood beer would fit the bill. Also, Klingons. We like Klingons.

Basically, blood is mostly water but about 7% of is made of proteins, and much smaller percentages of salts, lipids, sugar, wastes, you know - blood stuff.
After a nice long boil, how much blood do you think I could add before adversely affecting the brew?
Also, best thrown in the wort boil, or the secondary?

I figure the redness might not carry through, and turn brown, although less cool that's OK too I think. Anyways, thanks in advance for any input on this ridiculousness.

**Yuri_Rage** · 12-06-2008, 05:03 AM

Try looking here:

http://www.homebrewtalk.com/f12/klingon-blood-ale-61383/

I think the overall sentiment was pretty negative. It sounds utterly wretched to me.

Igw · 12-06-2008, 05:32 AM

Hmm... so a bit more cruising the internet has turned up that blood and other animal stuff was at one point used as a fining ingredient/clarifier. So that's promising, but the question of dosage remains . . . do you think a cup or two would be safe?
And yeah, that Blood Ale does sound gnarly. I definitely do not want my beer to taste like blood. But I also want more than a teaspoon in there, gotta find that balance between flavor and coolness.

anduin · 12-07-2008, 01:43 AM

OK so the other question is, from which being do you obtain said blood? The brewmeister, his spouse, his pet, or his meal?....

You want blood beer? Drink some Freaktoberfest by Shmaltz. Find out what's in that beer to make it blood red (good luck!) and I think you'll be quite satisfied. And if you do, please let me know.

dibby33 · 12-07-2008, 01:45 AM

Scrumpy should contain 1 rat.

**Yuri_Rage** · 12-07-2008, 01:45 AM

If you keep it in the boil for the full duration, it's bound to be safe. However, I don't really understand the intent. You're just adding it for the "wow" factor? If you don't want to taste it, don't put it in your beer.

dibby33 · 12-07-2008, 01:54 AM

Would be like drinking liquid scabs.

...Stick some blackpudding in it? (Blood sausage).

The Pol · 12-07-2008, 01:55 AM

Dont put it in, and say that you did...

anduin · 12-07-2008, 02:02 AM

ericd · 12-07-2008, 12:16 PM

Well if you boil it for any length of time it'll just coagulate and float to the top in coagulated nastiness.

What I'd do is mix it with a sizable amount of vodka first to steralize it and then dump it in when the beer is done fermenting so you don't have to cook it. I'd look into natural (and edible!) anti-coagulants and emulsifiers you could add too to keep it from seperating.

Don't add too much, you'd just want it in there for color, thick blood beer sounds nasty.

Rock on