Mong's Blood Beer - How To?

[sudbuddy]

Alright so I just read the great Brew & A with @mongster (https://www.homebrewtalk.com/brewer-interview-Stian-Mong-Mongster.html)
and he mentioned that he wants to brew a blood beer. First off, that's metal as f*ck! Awesome dude! But it got me thinking, could this be possible, and what would it taste like? When would you use it? Would you use it as all of or a portion of your brewing water? As a boil addition? In secondary? What would it contribute or take away? Would the iron content be a problem? This is really getting me curious and I think we should discuss it further.

 

[botigol]

My first thought is that dealing with the high protein content and natural tendency to coagulate will be issues. I don't know how to get around it coagulating with either the boil or, if added to secondary, carbonation.

 

[sudbuddy]

My first thought is that dealing with the high protein content and natural tendency to coagulate will be issues. I don't know how to get around it coagulating with either the boil or, if added to secondary, carbonation.

Maybe adding an anticoagulant from the pharmacy?

 

[botigol]

Maybe...are those available OTC? I wonder what they taste like. If we make the assumption that they're flavor neutral and do the job, the proteins could fall out in the boil; maybe some of the iron as well. That said, I'm not a fan of blood sausage, so boiling the blood wouldn't be my first inclination. Of course, this is making the assumption that cooked blood may be worse than uncooked.

 

[SnakeRidge]

Heparin is the first anticoagulant that comes to mind. It comes from mucous membranes of slaughtered animals. It is highly sulphonated, though, so I'm not sure about the taste. I'm pretty sure it's not absorbed by the gut, though I doubt it would make it through the boil. It's pretty labile.

 

[sudbuddy]

do you think the heat from the boil might prevent coagulation? Also, if it did coagulate wouldn't it be a bit like a fining agent?

 

[DennisinIowa]

When it's time to butcher chickens I will let you all know.
Fresh poultry blood.
D

 

[SnakeRidge]

Boiling generally denatures protein so I would imagine that the clots would break up, but then the protein would precipitate out with the hot and cold break.

 

[SnakeRidge]

When it's time to butcher chickens I will let you all know.
Fresh poultry blood.
D

Ha! I can just see someone draining chicken blood into the brewpot saying "Kalima!" a la Mong's yeast pitching ritual.

 

[DennisinIowa]

Didn't The joy of Home brewing have a recipe using a whole chicken?
Think I'll pass. What's fresh blood going for a gallon these days anyway?
D:cross:

 

[loeks]

What the heck - sub'ed.

 

[hunter_le five]

You people are disgusting.

 

[sudbuddy]

You people are disgusting.

Aww come on, someone had to bring it up for discussion. KALIMAAAA :rockin::rockin:

 

[hunter_le five]

Aww come on, someone had to bring it up for discussion. KALIMAAAA :rockin::rockin:

 

[GilaMinumBeer]

Might be easier to just transfuse a pint of Mongs blood. That guys BAC has to be near lethal.

 

[sudbuddy]

Might be easier to just transfuse a pint of Mongs blood. That guys BAC has to be near lethal.

BWAHAHAHA yes! I believe that is the correct answer

 

[blackbeer]

you'll probably end up with something like this http://en.wikipedia.org/wiki/Black_pudding

 

[Psylocide]

 

[BGBC]

I'm thinking something like RMOS, but sub animal hearts of your choosing?

 

[robertus]

Didn't The joy of Home brewing have a recipe using a whole chicken?
Think I'll pass. What's fresh blood going for a gallon these days anyway?
D:cross:

You want a gallon of fresh blood? I can get you a gallon of fresh blood, believe me. There are ways, Dude. You don't wanna know about it, believe me.

 

[SnakeRidge]

Floccin amateurs

 

[Mongster]

Might be easier to just transfuse a pint of Mongs blood. That guys BAC has to be near lethal.

Actually I used to be a blood donor

 

[sudbuddy]

Actually I used to be a blood donor

The Blood of Mong, holy crap! Those are some lucky transfusion patients

 

[punkrawkgeek]

Man. I'm thirsty. Bloody hell. All this blood talk is ... intriguing. I must say.

 

[GilaMinumBeer]

Actually I used to be a blood donor

I see what you did there.

 

[Schmoltsbeer]

If I'm not mistaken the Reinheitsgebot was enacted particularly to outlaw the practices of brewing with blood and other potentially toxic substances. Not that blood is always toxic, but when ingested raw it typically causes nausea, and vomiting depending on the quantity ingested and what not. Eitherway, blood beer is intriguing, but with all the iron from the blood don't you think it would taste like drinking a liquid utensil? In other words it would be like drinking liquid metal... Which is metal as f...

 

[passedpawn]

Another question is whether or not to make it red, perhaps with beets or hibiscus. Too much?

 

[sudbuddy]

If I'm not mistaken the Reinheitsgebot was enacted particularly to outlaw the practices of brewing with blood and other potentially toxic substances. Not that blood is always toxic, but when ingested raw it typically causes nausea, and vomiting depending on the quantity ingested and what not. Eitherway, blood beer is intriguing, but with all the iron from the blood don't you think it would taste like drinking a liquid utensil? In other words it would be like drinking liquid metal... Which is metal as f...

Blood definitely falls outside the rheinheitsgebot accepted ingredients, but I never knew that the law was specifically to prevent blood use. I read it on the internet now though, so it must be true

 

[sudbuddy]

Another question is whether or not to make it red, perhaps with beets or hibiscus. Too much?

Agreed. Blood beer should totally be red.

 

[Schmoltsbeer]

I don't remember where I read that bit, but apparently people used to use all sorts of crazy ingredients, to include blood. I read it years and years ago though, so I don't know. As for the truths of the internet, well I could have been making that up.

:cross:

 

[passedpawn]

I don't remember where I red that bit, but apparently people used to use all sorts of crazy ingredients, to include blood. I read it years and years ago though, so I don't know. As for the truths of the internet, well I could have been making that up.

:cross:

Macbeth. The three witches are making a sweet IPA in a cave. Note the last line. You've forgotten all the bard's stuff I bet

Round about the caldron go;
In the poison'd entrails throw.—
Toad, that under cold stone,
Days and nights has thirty-one;
Swelter'd venom sleeping got,
Boil thou first i' the charmed pot!
ALL. Double, double toil and trouble;
Fire burn, and caldron bubble.
2 WITCH. Fillet of a fenny snake,
In the caldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and owlet's wing,—
For a charm of powerful trouble,
Like a hell-broth boil and bubble.
ALL. Double, double toil and trouble;
Fire burn, and caldron bubble.
3 WITCH. Scale of dragon; tooth of wolf;
Witches' mummy; maw and gulf
Of the ravin'd salt-sea shark;
Root of hemlock digg'd i the dark;
Liver of blaspheming Jew;
Gall of goat, and slips of yew
Sliver'd in the moon's eclipse;
Nose of Turk, and Tartar's lips;
Finger of birth-strangled babe
Ditch-deliver'd by a drab,—
Make the gruel thick and slab:
Add thereto a tiger's chaudron,
For the ingrediants of our caldron.
ALL. Double, double toil and trouble;
Fire burn, and caldron bubble.
2 WITCH. Cool it with a baboon's blood,
Then the charm is firm and good.

 

[Schmoltsbeer]

For every, thing there is Shakespeare. I shall forever now brew with greater fervor!

 

[passedpawn]

For every, thing there is Shakespeare. I shall forever now brew with greater fervor!

Get thee to a brewery, why woulds't thou be a brewer of beers?

 

[SnakeRidge]

Maybe that's what I'm missing in my IPA. Brun'water doesn't have settings for gall of goat and owlet's wing though. I guess it all goes in the boil? Dog tongue sounds like a secondary aging type thing.

 

[1977Brewer]

3 oz Dry Dog Tongue 7 Days.

 

[RachmaelBenApplebaum]

Heparin is the first anticoagulant that comes to mind. It comes from mucous membranes of slaughtered animals. It is highly sulphonated, though, so I'm not sure about the taste. I'm pretty sure it's not absorbed by the gut, though I doubt it would make it through the boil. It's pretty labile.

SUPER BAD IDEA http://www.drugs.com/sfx/heparin-side-effects.html


Also, I had some catfish bait that was made from coagulated chicken blood, looked and smelled like dog****.

 

[SnakeRidge]

3 oz Dry Dog Tongue 7 Days.

Follow up question:

I can't get them to hold still to trim their nails. Any tips?

TIA in advance

 

[SnakeRidge]

SUPER BAD IDEA http://www.drugs.com/sfx/heparin-side-effects.html


Also, I had some catfish bait that was made from coagulated chicken blood, looked and smelled like dog****.

I doubt they did a peer reviewed study of people drinking blood beer with heparin in it.

I do agree with you on the blood bait. That stuff is foul. Biggest catfish I ever caught was an a piece of ivory soap. True story.

 

[sudbuddy]

What about blood thinners instead of anti coagulants? Then just add some carapils to give it some body

 

[GilaMinumBeer]

What about blood thinners instead of anti coagulants? Then just add some carapils to give it some body

Put the aspirin IN the beer to cancel out the headache?