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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.

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Adroit Theory Triptych Tart Rambutan Saison | Saison


  • 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


    • 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.

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