Magnum Hops

I have had my eye on Magnum hops since I brewed my APA.  That beer was an experiment in Glacier hops, which made a pleasant, balanced beer.  After tasting it, my thoughts turned to finding a good bittering hop to use for another APA trial.  After conducting research on Magnum hops, I think I might have found it.

Origin: Originally Germany.  From the sources I read, the Magnum hop variety was bred at the Hop Research Center at Hüll in Germany.  I think what we American homebrewers will find are US grown Magnum hops, which sometimes get the Yakima Magnum moniker.  It is derived from Galena, although there were some opposing views (Hallertau was also mentioned as a parent hop).

Aroma: Most sources had no real comments about this hop variety’s aroma, so I am thinking it has a nice, nobel aroma.  Pleasant, not pungent.

Alpha Acid: Between 12 and 14%

Typical Usage: That high alpha acid and lack of a strong aroma makes Magnum a great bittering hop.

Beer Styles: I would say good for Pales and IPAs.  Because of its heritage, and clean bittering power, it probably work for German lagers.

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Comments

  1. Bob Renvoize says

    I have friends in Bavaria who send me some Magnum hops each year about this time. The hops grow up the side of their 3-storie house and often run over the roof!! I have experimented with them in various brews and find that they are just marvellous as a supplementary kettle hop in English bitters (ie ~ 20% of the hop grist along with more trad. hops like Golding). They add a robust bitterness that I find very satisfying.

  2. Nathan says

    Tried these both as a bittering hop and as an aroma / late addition hop. The ones I have are 14.5% aa so a little goes a super long way. You get a super deal with these for bittering. One ounce / 30 grams is probably enough bittering addition for at least two or three 5 gallon brews. At 60 minutes, you get gobs of IBUs.

    There’s not much aroma or flavor in the ones I have. It could be that they were an older crop. I did a hop burst thing with these on an experimental 1 gallon brew. The aroma is very very subtle, but pleasing. Earthy, spicy, a touch dank in a good way. They have a noble quality to them that could work in a dry hop or flameout addition if used in conjunction with some other hops.

    Very underrated hop by a long shot. I’d say they work in nearly any beer, especially those where you want a well layered but unobtrusive bittering. For sure an excellent hop to use to save money on hops. Instead of using something more expensive like Saaz, Hallertauer, or Tett to bitter with (which would be a waste) but where you still wanted a noble-esque underlying flavor, use just a touch of german magnum, as little as 1/4 ounce, and then save your low alpha acid aroma hops for late additions.

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