Author Topic: How about Mustard seeds/flour in the mash?  (Read 848 times)

Offline 1vertical

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How about Mustard seeds/flour in the mash?
« on: December 07, 2010, 11:02:02 AM »
Anyone ever put this spice in beer as an adjunct?

I know they make mustard with commercial beers
so it is not like they do not go well together....

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Online gordonstrong

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Re: How about Mustard seeds/flour in the mash?
« Reply #1 on: December 07, 2010, 11:05:22 AM »
Not mustard seeds in the mash; I'd use them late in the boil like coriander.  There are commercial beers that use mustard seeds (Wostyntje, from Belgium).
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Offline 1vertical

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Re: How about Mustard seeds/flour in the mash?
« Reply #2 on: December 07, 2010, 11:19:39 AM »
Thanks Gordon, did you ever try one of those?
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Re: How about Mustard seeds/flour in the mash?
« Reply #3 on: December 07, 2010, 11:38:30 AM »
It's been awhile.  I'm not sure I got good examples, though.  It's a little hit-or-miss with small Belgian breweries.  I should try to get one over there sometime.  Seems like I got some of the flavor, but don't remember the beer as being remarkable.

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Offline dbeechum

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Re: How about Mustard seeds/flour in the mash?
« Reply #4 on: December 07, 2010, 12:20:53 PM »
I'll agree with Gordon that the beer as I remember it wasn't terribly remarkable.
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Offline SiameseMoose

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Re: How about Mustard seeds/flour in the mash?
« Reply #5 on: December 09, 2010, 06:44:06 AM »
A few years back my club's Iron Brewer competition required mustard seeds. (I think Gordon was one of the judges.) Almost everybody used them as a late boil spice. They provided a nut-like taste that some described as almond. Mustard seed doesn't taste anything like prepared mustard. The condiment is a vinegar extract. Pop a seed in your mouth (don't be afraid  ;D) and you'll know exactly what you're going to get.
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