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.
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Adroit Theory Triptych Tart Rambutan Saison | Saison
- 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
- Original Gravity: 1.068
- Final Gravity: 1.000
- ABV: 9%
- IBU: 42
- SRM: 4.2
- Boil Time: 90 minutes
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.