Anyone ever brewed with Mustard Seed?

[starrfish]

Don't forget to look for sugars like Jaggery, and date palm mollasses, and date palm syrups. Plenty of fun fermentables to be found there.

Just last last week I had to look up Jaggey to find out what is was on a post here! I may have a source! A new Indian restaurant just opened here in town in the last few months... heard it's good! Can't wait to play! I'm sure they are getting the stuff from the previous post!

 

[vast_reaction]

Yeah, I just watched the most recent episode of Brew Masters where Sam is tasting the spice tea insfusions in a base beer. I'm going to try it with some mustard seed in the next week, and try some other combinations as well, like orange zest/mustard seed. Glad to see there's so much interest in this. Thanks to Revvy's post, I also found a couple of ethnic markets in my neighborhood to go peruse!

-Matt

 

[fifelee]

OK, since we all know how tiny a mustard seed is, What the heck does 180,000 pounds look like?????? :fro:

Not a very exciting picture, but the mustard seed is in this bin in my dad's backyard. It is direct from the field and full of chaff/bug parts, but if anyone wants bulk mustard seed let me know.

 

[starrfish]

that's A LOT of little seeds!!!!!!

Looks like really beautiful country. I have a buddy who spent several years there during his military days... He just loved it! Fly fishing for trout in his off hours...

I would love to get there some day. Fish for big wild browns! Brown trout fight better than rainbow any day of the week!

SC Doesn't really have the trout like I grew up with in PA... miss that part of PA... but now I have winter golf!

 

[erock2112]

Just curious about how any of these beers turned out, if at all. I just made my first batch of mustard. Apparently, most of the spiciness and flavor of the mustard is a result of a chemical reaction which occurs when the seeds are soaked in a cool liquid for some amount of time (15 min to several hours). So, chewing on a seed isn't really a good predictor of what it'll taste like...

Results, anyone?

 

[danielperez]

Hello Brewers!
I do a test with mustard seed and want exchange experience with you.

I really like what the seeds give to the beer, in flavor and aroma. I think its a very good spice and I'll test it again. In other hand, i had some problems. First with the color, then with the carbonation.

The color has increased, from yellow/gold to cooper/deep cooper. But when I drop in the second glass it show a different color, a yellow cloudy. So, I think that the seeds releases some substances that colored the beer...

About carbonation, It is poor. Little head without retention or sustain. In mouthfeel, nothing too. In few minutes it's flat. Perhaps the seed have some fat...

Well, I know the thread are old, but I'm new here and don't want create a new. Its good to concentrate the information.

 

[Ostomo517]

Hello Brewers!
I do a test with mustard seed and want exchange experience with you.

I really like what the seeds give to the beer, in flavor and aroma. I think its a very good spice and I'll test it again. In other hand, i had some problems. First with the color, then with the carbonation.

The color has increased, from yellow/gold to cooper/deep cooper. But when I drop in the second glass it show a different color, a yellow cloudy. So, I think that the seeds releases some substances that colored the beer...

About carbonation, It is poor. Little head without retention or sustain. In mouthfeel, nothing too. In few minutes it's flat. Perhaps the seed have some fat...

Well, I know the thread are old, but I'm new here and don't want create a new. Its good to concentrate the information.

What was the base beer you used for it? This sounds like it could be great! I really like making off the wall beers.

 

[danielperez]

It was a Saison!

 

[Ostomo517]

Doing a little research on this it looks like mustard seeds are 30% oil which would explain no head in the beer but I dont think it would make it completely flat. Would you mind pming me or posting your recipe? I would like to try this

 

[danielperez]

Ok, now I found my mistake. Because I do it in maturation, 1g/L for 2 or 3 weeks before bottling. My priming was 8,5g/L.
If I use them in boil the oil may be expelled.

Follow the recipe for 25L Saison

4,5kg Pilsen
3kg Vienna
0,75kg Acid
0,50kg Caraamber
0,25kg Table Sugar
50g Styrian Goldings 60min
15g Fuggle 40min
26g Styrian Goldings 5min
1kg WLP 566

During fermentation it was ok, full of acid and citrus aroma/flavor but in maturation it was being lost. I would use some citrus fruits like lemon, orange and some others, but when I found this seeds I don't think twice.

I'll do a 100L of this recipe this week.

Let's Brew!

 

[Ostomo517]

I will be trying this thanks! I think you may be right about oil being extracted in the boil, it may work better.

 

[Revvy]

How long has this flat beer been in the bottles and at what temp? If it's under three weeks and below 70 degrees for that time, THAT's the real reason the beer's not carbed...it's not time yet.

 

[Ostomo517]

Did you ever end up trying this Revvy?

 

[danielperez]

How long has this flat beer been in the bottles and at what temp? If it's under three weeks and below 70 degrees for that time, THAT's the real reason the beer's not carbed...it's not time yet.

You're right, I'll give more time to her. But normally in 2 weeks its ok, like the others beers that I bottled in the same day. The temp here is between 19ºc and 23°c.

 

[pjj2ba]

I've used a little lecithin in the boil to successfully deal with the head robbing traits of oily ingredients. I add it in the last 15 min. of the boil. It is an emulsifier and helps to get the oil into suspension, and not floating on top.

I'm also suspicious that once emulsified, it is also then available for the yeast to take up and metabolize during fermentation.

 

[danielperez]

I've used a little lecithin in the boil to successfully deal with the head robbing traits of oily ingredients. I add it in the last 15 min. of the boil. It is an emulsifier and helps to get the oil into suspension, and not floating on top.

I'm also suspicious that once emulsified, it is also then available for the yeast to take up and metabolize during fermentation.

what kind of lecithin ?

 

[Ostomo517]

what kind of lecithin ?

I would bet soy lecithin, its most commonly used in commercial foods, but where do you buy it?

 

[Revvy]

Oooh...a little "molecular gastronomy meets homwbreing" action!

 

[pjj2ba]

The more expensive way is to buy capsules of it in the health food aisle at the grocery store (it is sold as a nutritional supplement). I looked around more at one store and found for much less, a bottle of it in liquid form. This is it's natural state, it pours like malt extract and DOES NOT readily mix with water. Eventually it will disappear in the boil, probably once it grabs ahold of any oil and does it's emulsifying thing.

I also bought some granulated stuff that I haven't played with yet. This I bought off of Amazon.com. I'm not sure what they do to get it in a granular form. I have not yet tested how well this form dissolves yet

 

[Mdsutton]

It being near Halloween; RAISE, RAISE !
So who brewed a test batch? How was it? How much mustard seed did you use? did any one try with a bottled mustard? Would that even work?

Thanks!