Her er en liste sakset fra nettet. Mengder og temperaturer er oversatt til norsk.
Laget 'Deep Amber'-varianten på lørdag. Fullstendig himmelsk!
Vær obs når du tilsetter vann. Forkle, hansker og vernebriller er en god ide!
Kandissirup
Kok opp de tre første ingrediensene. Ikke rør rundt! Når de når angitt temp, tilsett vann - FORSIKTIG.
Rør til temp er ca. 115⁰C. Avkjøl ved å sette i kaldt vann.
Rose (121⁰C)
-Clear, slightly rosy color. This syrup is sweet and sugary with very little to no character flavors.
1 kg farin
2,5 dl Vann
15 g Wyeast gjærnæring
1,2 dl Vann
Light (127⁰C)
-Apricot colored with mild flavors reminiscent of peaches and white grape juice. Some very mild warm flavors like soft rounded vanilla.
1 kg farin
2,5 dl Vann
15 g Wyeast gjærnæring
1,8 dl Vann
Light Amber (132⁰C)
-Apricot to light amber in color with some red tones developing. Mild caramel flavors with some soft sweet fruit characters developing. Mellow flat vanilla flavor with some warm cardamom tones. Maybe plums and dried apricots in the distant background.
1 kg farin
2,5 dl Vann
15 g Wyeast gjærnæring
2,4 dl Vann
Medium Amber (138⁰C)
-Amber colored. Strong caramels and intensifying cardamom and plum flavors. Some roasted flavor developing but not bitter.
1 kg farin
2,5 dl Vann
15 g Wyeast gjærnæring
3 dl Vann
Deep Amber (143⁰C)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
1 kg farin
2,5 dl Vann
15 g Wyeast gjærnæring
3,5 dl Vann
Mahogany (150⁰C)
-Mahogany, more brown than red in color. Raisins and figs with some mild bitterness developing. There is a tart sweetness, and a loss of complex caramel flavors. The caramels are replaced by bittersweet toast and burnt sugar characters. It is rich and decadent but not as complex as 290F.
1 kg farin
2,5 dl Vann
15 g Wyeast gjærnæring
4,1 dl Vann