Mash this beer at 154° for 60 minutes.  Raise temperature of the mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil add 1.50 oz. of Willamette hops. Return to a boil and remove about a half gallon of the wort into a nother pot, then mix the brown sugar and honey in the spare pot. With 15 minutes left in the boill add 1 Carrageenan tablet and the wort, honey, and brown sugar mixture back to the pot. Boil for 15 minutes. At the end of the boil cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the wort 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.


OG: 1.074
FG: 1.014
ABV: 7.9%
IBUs: 20

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.