Last December I picked up some hops from the AB-Inbev (St. Louis) "Free Hops for the Holidays" giveaway. They are Hallertau hops from Idaho, 2011 crop, 8% alpha (original). When I got them home I packaged them them in FoodSaver bags and have been storing them in the freezer.
I plan to use them as for bittering and flavor additions this weekend. Any suggestions on the alpha acid adjustment I should make to account for their age? One hop aging calculator that I tried gave 5%.