Hop Utilization Multiplier Question

[Prairie Dog]

I live in Denver and was told that at this altitude (~5k ft.), we get about 60% hop utilization. I confirmed this with several articles on the internet. I recently brewed my first all-grain beer (SMaSH pale ale) and set the multiplier to .62 for 62% HU which seemed to be the consensus according to several articles. The beer has been in bottles about 24 days and the hops are still quite harsh. Besides this, when I go to my equipment and set my altitude for the HU function it automatically plugs in .83 or 83% HU.

This had me wondering if I should be closer to 83% or 62% when I set the HU. Does anyone have experience with this?

 

[Yooper]

I live in Denver and was told that at this altitude (~5k ft.), we get about 60% hop utilization. I confirmed this with several articles on the internet. I recently brewed my first all-grain beer (SMaSH pale ale) and set the multiplier to .62 for 62% HU which seemed to be the consensus according to several articles. The beer has been in bottles about 24 days and the hops are still quite harsh. Besides this, when I go to my equipment and set my altitude for the HU function it automatically plugs in .83 or 83% HU.

This had me wondering if I should be closer to 83% or 62% when I set the HU. Does anyone have experience with this?

That's a great question- and one unfortunately I don't have experience with. I'm either at sea level or still at low elevation whenever I brew and am able to go with the default.
What temperature does your wort boil at? That'd be a good place to start.

 

[Prairie Dog]

That's a great question- and one unfortunately I don't have experience with. I'm either at sea level or still at low elevation whenever I brew and am able to go with the default.
What temperature does your wort boil at? That'd be a good place to start.

Thanks for the reply. It boils right around 202 according to my built-in kettle thermometer.

 

[Yooper]

Thanks for the reply. It boils right around 202 according to my built-in kettle thermometer.

Hmmm. I boil around 210F, and I get nearly 100% utilization (assuming, as it seems like it after all these years). When I do a whirlpool at 180F, I get far less. So, with my non-scientific thought process, using Tinseth for my equation and estimates, it seems like at 202 you'd get more than 62%.
We need some others who have some experience with boiling at altitude to give their take. Where do you get the 62% from?

 

[Prairie Dog]

Hmmm. I boil around 210F, and I get nearly 100% utilization (assuming, as it seems like it after all these years). When I do a whirlpool at 180F, I get far less. So, with my non-scientific thought process, using Tinseth for my equation and estimates, it seems like at 202 you'd get more than 62%.
We need some others who have some experience with boiling at altitude to give their take. Where do you get the 62% from?

The guy at the homebrew store told me in Denver we get about 60%.

There are a couple of articles online that claim about the same:

https://beersmith.com/blog/2019/12/08/high-altitude-beer-brewing-and-hop-utilization/

https://beerandbrewing.com/ask-the-experts-brewing-at-high-altitude/

There are some more that claim 5k feet is around 60-65%

 

[Megary]

I have no input as to what utilization number you should use based on altitude.

But... there are other reasons to think you might be getting "harsh" out of your hops besides utilization. Personally, I find the specific hop I use to bitter will affect the outcome of how I perceive the finished beer regardless whether the calculator spits out the same IBU's. Magnum does not give me the same type of bitterness as Galaxy even if the calculated IBU's are the same. Also, recipe design, final body and mouthfeel of the beer, water chemistry and pH...and more all can change perceived bitterness.

You say you noticed this harshness in a SMaSH Pale Ale. I wonder if the overall balance of the beer was leaning a bit too far to the bitterness side. Just a thought.

You may be aware of all this, so I apologize. But it is something to think about.

This is a really great article, if you haven't already seen it.
https://beerandbrewing.com/brewing-theory-the-bitterness-problem/

Good luck with this. Please keep us posted.

 

[Yooper]

The guy at the homebrew store told me in Denver we get about 60%.

There are a couple of articles online that claim about the same:

https://beersmith.com/blog/2019/12/08/high-altitude-beer-brewing-and-hop-utilization/

https://beerandbrewing.com/ask-the-experts-brewing-at-high-altitude/

There are some more that claim 5k feet is around 60-65%

I see- thanks! I know our calculator takes into account altitude and comes up with the estimate it does. I wouldn't think our formulas would vary that much between software programs. I'll look into this more.

We have quite a few brewers here that do brew at altitude, and I saw this in our forum:
https://www.brewersfriend.com/forum/threads/hop-utilization-adjustment-at-high-altitudes.9417/

I know it doesn't agree with the things you've heard, but it would also agree with the calculations on our site.

 

[Prairie Dog]

I have no input as to what utilization number you should use based on altitude.

But... there are other reasons to think you might be getting "harsh" out of your hops besides utilization. Personally, I find the specific hop I use to bitter will affect the outcome of how I perceive the finished beer regardless whether the calculator spits out the same IBU's. Magnum does not give me the same type of bitterness as Galaxy even if the calculated IBU's are the same. Also, recipe design, final body and mouthfeel of the beer, water chemistry and pH...and more all can change perceived bitterness.

You say you noticed this harshness in a SMaSH Pale Ale. I wonder if the overall balance of the beer was leaning a bit too far to the bitterness side. Just a thought.

You may be aware of all this, so I apologize. But it is something to think about.

This is a really great article, if you haven't already seen it.
https://beerandbrewing.com/brewing-theory-the-bitterness-problem/

Good luck with this. Please keep us posted.

Thanks, yes, I was wondering if my water might affect this as well. I used tap water and only added a campden tablet. This beer was all Centennial. I used 33 grams (1.16 ounces) for 2.5 gallons. The beer is definitely not balanced well, which is too bad because it is a pale ale, and has way too much bitterness and harshness. Though I'm going to crack one tonight to see if it hasn't calmed down a bit (it's been a month in bottles now). Thanks for the help!

 

[Prairie Dog]

I see- thanks! I know our calculator takes into account altitude and comes up with the estimate it does. I wouldn't think our formulas would vary that much between software programs. I'll look into this more.

We have quite a few brewers here that do brew at altitude, and I saw this in our forum:
https://www.brewersfriend.com/forum/threads/hop-utilization-adjustment-at-high-altitudes.9417/

I know it doesn't agree with the things you've heard, but it would also agree with the calculations on our site.

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Thanks for that. I’m brewing a beer this week, so I think I’ll go with the HUM numbers that the system spits out, which seem to be pretty much in line with this equation.

 

[Bigbre04]

Thanks for that. I’m brewing a beer this week, so I think I’ll go with the HUM numbers that the system spits out, which seem to be pretty much in line with this equation.

Dont be afraid to go ask your local breweries this question. I have always brewed at sea level, but im sure that there is a pro brewer who would be happy to help you. Go grab a beer during work hours and ask the bartender if you could ask the brewer some questions. I wouldnt go to coors obviously, but your local brewery or brewpub should be able to help you out.