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Blood

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday November 22nd 2022
1.059
1.011
6.3%
33.4
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Bestmalz - Best RED X1.75 lb Best RED X 36 12 70%
0.30 lb Flaked Rye0.3 lb Flaked Rye 36 2.8 12%
0.30 lb Rahr - Red Wheat0.3 lb Red Wheat 39.1 3.2 12%
0.10 lb Weyermann - Chocolate Rye0.1 lb Chocolate Rye 29.9 240 4%
0.05 lb Briess - Organic Roasted Barley0.05 lb Organic Roasted Barley 33.1 300 2%
2.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.27 oz Hallertau Mittelfruh0.27 oz Hallertau Mittelfruh Hops Pellet 5.4 Boil 60 min 33.37 100%
0.27 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.17 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1.33 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 0.5 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Seattle - Cedar Water - Q2 - 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56.8 10 24 62.5 1 22.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Saccharification Strike 162 °F 152 °F 60 min
Mash Out Temperature 170 °F 170 °F 10 min
1.3 gal Pre-Boil Volume Top Off 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.94 3.8  
Mash volume with grains 1.14 4.6  
Grain absorption losses -0.31 -1.3  
Remaining sparge water volume (equipment estimates 2.14 g | 8.5 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.56 10.3
Equipment Profile Used: System Default
 
Notes

Name
===
During the October / Halloween brewing this past year, it occurred to me that you may very well be able to brew a beer that has the color and viscosity of human blood. This morbid idea got somewhat fixed in my mind. It would not necessarily taste great... To make something that both looks like blood and actually tastes good would be a further challenge. But I may learn some things along the way and it seems like a fun, if weird challenge.

I also love the idea of having a Vampire Party next Halloween and serving "Blood" at it.

Particularly the viscosity will be tricky to do while still having a drinkable beer. Also, the opaqueness. Yeah, it'd be a challenging thing to achieve all around.

The idea is to do 1 gallon brew in a bag batches and iterate on it.

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  • Last Updated: 2022-12-05 01:20 UTC