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I just made up some dry-hopped mustard for Hoptoberfest.

I got the basic recipe from this site: http://www.hopstotable.com/2013/06/19/2 ... ntmustard/ and scaled it down by dividing everything by 3. For the hops I put 28 g of Citra hops in about 100 mL of vinegar which works out to about equal parts hop to vinegar. I left this infuse for 3 days in the fridge. Since the pellet hops absorbed most of the vinegar, I had a problem. So what I did is put all the hop vinegar matter in a fine mesh metal strainer and let it drip for about 30 min. About 30 mL of vinegar dripped out this way. To get the rest of the vinegar I needed, I poured white vinegar over top of the hops and let it drip down, kind of like sparging a mash. I tasted the dry-hopped vinegar, and it had a very nice hop character. I used a Boxing Rock pale ale for the beer and I didn't have brown mustard seed so I doubled up on the yellow ones. The other ingredients were the same. I am impressed so far with the turn out, but next time I will reduced the other spice additions so the hop flavour is more pronounced. This recipe filled one 500 mL jar.

Next time I will do mostly the same thing, but with a really big malty or roasty beer.

Can't wait to try it!


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Sounds great! Looking forward to it!

My mustard was really harsh and mustard-spicy. Is yours like that?

Yeah its got a good mustardy-spicy kick to it. It tastes great though. Hopefully after it mellows out for a few days at room temp the spiciness will die down and the hops will come through more. What kind of mustard seeds did you use to make yours? I've only been able to find the white/yellow seeds.

A few more things. Mine's really thick, it got thicker in the fridge over the 12 days or so. It's also still got some chunks of mustard seed too, which have swollen, contributing to the thickness. This Sunday I'll run it through the blender some more, adding beer (Munich Dunkel).

I also couldn't find brown mustard seeds but I think the Indian grocer on Robie St. has them. I used all yellow seeds from the bulk barn - maybe it's the type of seed I have that it's so harsh.

Edit: I also used mustard powder in mine. Searching for the recipes.

The Dunkel one is like this: http://www.foodandwine.com/recipes/spicy-beer-mustard but with less vinegar and less powdered mustard since everyone said it was runny. The TubberRoe mustard is like this one: http://www.seriouseats.com/recipes/2011 ... ecipe.html

Robie store does have brown seed.

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Awesome, I'll visit the Indian grocer on Robie tomorrow. Also I've read on this site: http://honest-food.net/2010/10/18/how-to-make-mustard/ that if you soak the mustard seeds with warmer water as opposed to cool water the resulting spiciness is less. I'm going to get some brown mustard seeds tomorrow and do another one, probably with an RIS as the base, and some fancier vinegar instead of plain white vinegar.

I might try making one tomorrow too, since I'm around the corner from there

Just made a RIS (Barrel aged St. Ambroise) mustard with brown and yellow mustard seeds. Very tasty, very spicy!

Can't wait to taste these mustards!