altitude and mash temps

[killian]

if altitude effects the boil temp should I make adjustments for mash temps?

 

[Waldo]

No, 150º F is still 150º F no matter what altitude you are at.

 

[killian]

so no effect on enzyme activity then

 

[Yuri_Rage]

I live at 4,000', and I don't adjust anything in my recipes. They turn out just fine.

 

[ColoradoXJ13]

The fact that water boils at a lower temperature at altitude due to reduced atmospheric pressue has nothing to do with what temperature the amylases will work at. Mash normally, brew normally, don't worry about it. I brew at 5200' and have no problems.

edit: How high could you possibly be in W. NY?

 

[2ndstorey]

I live at 7,000 and its the same. No worries.

 

[killian]

I assumed that there was no difference but I just thought I would post and see what everyone had to say

 

[jds]

Bump!

I bumped this thread to add that the lower boiling temperature can make a big difference if you are either (a) decoction mashing, or (b) using a decoction to bring up the temperature on an undershot infusion.

I ran into this this weekend. I used Beersmith to figure how much of my mash to decoct and boil to hit my conversion temperature, and got confused when I undershot the mark by almost 10 degrees.

In Denver, at 5500 feet (my approximate altitude), water boils at about 202 F, that's why. I'll remember to make this adjustment next time.