Recipe calculations had included the figuring of the boiling point of water at 14,497'. This was determined to be about 186F and, given this, hop utilization was calculated to be about one third that at sea level. We used one whisperlite stove and about 11 ounces of white gas. To save time on top, where the weather can turn without notice, several time-saving measures were adopted. These included a 30 minute mash, 30 minute sparge, and a 30 minute boil. Because of the shortened boil and lower boil temperatures, a single first wort hop addition was used. Three test batches were brewed at sea level following these procedures, and the resulting beer was deemed to be quite good.
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