In a large bowl, mix together the mustard seeds and powder, caraway, water and red ale. Transfer to a covered container and let sit for 24 hours in the refrigerator. 

Combine the mustard/ale mixture with the salt, brown sugar and Worcestershire sauce in a bowl. Then put in a food processor and pulse until coarsely ground. You can then transfer this to a jar and it will keep in the refrigerator for a few months...if you haven't used it all before then!