Recipe assistance, boiling at elevation

[Jtvann]

I'm working on brewing an oktoberfest type beer. I've recently moved to a new area and am now brewing at about 6500 ft elevation. Boil temp is 202 degrees.

I'm not getting the IBUs that I initially planned using hallertauer. Would it alter the flavor profile at all if I supplemented with a little nugget hops at 60 min boil. Maybe about a half ounce.

 

[RM-MN]

Nugget hops should be pretty neutral flavored for the 60 minute boil. Should work fine but note the alpha acids of the Hallertauer and the Nugget and decide from there how much to add to get the bitterness you want. I seem to remember that my Hallertauer was very low in alpha acid, like less than 2% while the Nugget were over 13% and that gives you an approximation of the bittering power of each.

 

[Derp]

I think I remember reading that the latest version of Beersmith takes elevation into account. It might make things easier for you.

 

[chrisgood1]

The new beersmith does have an elevation feature and it really helps to understand IBUs and hop utilization here at 5280.

 

[Jtvann]

Yeah, I recently upgraded to the new version, which is why the IBU jumped out at me so much. I was shooting for the mid 20s and got 11.

Half ounce of nugget puts me perfectly where I want by the numbers, but I was more concerned about using a strong American bittering hop in an Oktoberfest style beer. I figured that boil hops contributed hardly no flavor at all, giving only bitterness but I wanted to come check here first.

It doesn't make sense to me at all along that train of thought to use 2 ounces of hallertauer at 60 rather than any other high AA hop.

Still planning on brewing tomorrow, mainly just wondering if theres much difference in 2 ounces of hallertauer + .5 of nugget is any different flavor wise vs 3.5 ounces of hallertauer, when all are added at 60 min boil.