Khao Neeo Mamuang Saison - Saison

I had a lot of sticky rice and thought was I could do with it. I decided to brew a Saison using the BE-134 yeast. Soak sticky rice for 12 hrs and steam cook for 30minutes with rice 1:2 water ratio. Cool down to 56c or so and mash with malt grains to do a protein rest at 50C for 20-30minutes. Heat water up to 65C do sac rest for 1 Mash out and Vorlauf until clear and then sparge to collect 10 liters of wort. Add Hallertau Blanc as first wort hops then boil for 60 minutes in a pressure cooker. Add yeast nutrient and whirfloc 10 minutes before flame out. Close pressure cooker and let chill normally for 24hrs as a no-chill cube. Open and smell the wort it was fantastic. Pour wort to fermenter and pitch yeast packet. Ferment at 18C for 12 hours and step up 3degrees every 12hrs. after two weeks, add mango puree and toasted coconut flakes and dry hop with galaxy hops.