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However, I did some more reading, and it appears that temperature does have a significant effect on the process. Here is an abstract that gives a bit of evidence:
http://ift.confex.com/ift/2004/techprogram/paper_25787.htm
It would be very difficult for the OP to quantify utilization at altitude without a lab. If I were him, I'd make no hop adjustments for the first attempt at any recipe, then use my palate to gauge whether more hops would be an improvement in future brews using the same recipe as a base.
Interesting, I'm at ~7,000 ft and sometimes struggle with bittering hop quantities for IPAs. I had one judged that used 2 oz of Warrior @ 60 minutes with a very simple grain bill and all three judges commented on the lack of bitterness...I never considered altitute affecting utilization; I've just grown accustomed to tossing in more bittering hops than originally planned...