Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Adroit Theory Triptych Tart Rambutan Saison

Adroit Theory of Purcellville, Va. brews this season with rambutan, a tropical fruit native to the Malay-Indonesian region that has a sweet, mildly acidic flavor very reminiscent of grapes. The brewery describes it as a little tart on the tongue, but the dry finish keeps it refreshing.

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Adroit Theory Triptych Tart Rambutan Saison | Saison

Ingredients

  • For 5.5 gallons
    • 9 lb Barke pilsner malt
    • 12 oz Munich malt (10L)
    • 8 oz Acid malt
    • 0.75 oz Sorachi Ae hops, 13% a.a. (60 min)
    • 1.00 oz Sorachi Ace hops, 13% a.a. (10 min)
    • 0.75 oz Corn Sugar (10 min)
    • 2 lb Canned Tart Rambutan (5 min)
    • Wyeast 3711 French Saison
    • Lactic Acid

    Specifications

    • Original Gravity: 1.068
    • Final Gravity: 1.000
    • ABV: 9%
    • IBU: 42
    • SRM: 4.2
    • Boil Time: 90 minutes

    Directions

    Mash at 148° F for 60 minutes. Conduct a 90 minute boil, following the additions as listed in the ingredients.

    The canned tart Rambutan can be found at local ethnic grocery stores. Add a few minutes before flameout.

    Chill to 64° F, transfer to a fermenter, oxygenate and pitch yeast.

    Add lactic acid to desired taste (it varies widely) post-fermentation. Start with 1 oz and add more if desired.

     
    Homebrew for the holidays. Free gift with an AHA membership gift card!