108.3? Sounds more like 43,000' to me... ;-) I brew at 6,000', our boiling point is around 200 degrees. About the only effects I know of are accounted for in the mash calculator - our infusions have to be a bit larger to make up for the lower amount of heat in the water. Here are some references:
https://beerandbrewing.com/brewing-high/
Then there's this article:
https://byo.com/article/high-elevation-brewing/
For the nerds like me, here's an equation:
TF (Temperature Factor) = ((Elevation in feet/550)*0.02)+1 (here in Denver, it would be a factor of 1.19 - an ounce of hops at sea level would be roughly equivalent to 1.19 ounces here - hardly worth the difference. The article also mentions that maintaining a good, rolling boil seems to increase the utilization rate and make up for the factor. I don't adjust recipes and get good results.
There's also less oxygen in the air (about 80% of sea level at 6,000', if I remember my high school chemistry correctly), meaning if you're a "shake the carboy" kind of aerator, shake it some more. If you're using airstones and pure oxygen, not a factor.
You'll also boil off more water up here due to lower pressure.
Both articles are good reads for high altitude brewers. But given what they say and my experience brewing here on the high plains and talking to brewers even higher up, there are better things for the Brewer's Friend developers to work on for us. My 2 cents....