Mash this beer at 154° for 60 minutes.  Raise temperature of mash to 165°, (called mash-out temperature) then run off 7 gallons of wort to begin your 60 minute boil.  When wort comes to a boil add 1.5 oz. of Willamette hops and 1 tsp. Irish moss.   Boil for 50 minutes, remove about a half gallon of the wort to another pot, then mix the brown sugar and honey in the spare pot.   When the sugars are dissolved, add the mixture back into the boiling beer for  just long enough to return to a boil for about 5 minutes.  Then Cool your beer, transfer to your fermenter, and pitch your yeast when the temperature of the beer is between 65° and 70°.

Ferment until yeast has completed sugar conversion, then allow an additional 3 to 4 days for the diacetyl reduction, and you can bottle or keg your beer.   This beer will benefit from about 3 months of aging.

After home brewing for more than 20 years in Vancouver, one of our loyal customers, Brewer Court Ruppenthal, went to Washington’s Walla Walla Valley to learn the art of winemaking. He quickly realized that what the valley really needed was beer – really good beer. And that was the start of Laht Neppur Brewing Co. After all, winemakers in the valley are often heard saying, “It takes a lot of good beer to make good wine.”  Laht Neppur Brewing Co. Brewery and pub is located in Waitsburg, WA (just north of Walla Walla) with a production Brewery recently opened in Milton-Freewater, Oregon.

Court being from Vancouver truly makes him a natural for our “Native” Fermentation Series of recipes!

Look for Laht Neppur at local beer festivals and bottle shops.