Magnum is fast becoming a brewing favorite in Europe and towards being one of the most widely grown high alpha varieties in the US. Used predominately as a base bittering hop it features an exceptional growth rate, yield and superlative storage stability and is said to result in squeaky clean bitterness and subtle citrus-like flavors.
Originally created at the German Hop Institute in Hull, Magnum was released to the brewing world in 1980 and has since been recognized as being most suited to pale ales and lagers where a clean bitterness is desired. It is the result of a cross between Galena and an unnamed German male variety.
|Also Known As||Hallertau Magnum|
|Characteristics||Clean bitterness, subtle citrus flavors|
|Alpha Acid Composition||12%-14%|
|Beta Acid Composition||4.5%-5.5%|
|Yield Amount||1340-1700 kg/hectare (1200-1520 lbs/acre)|
|Resistant to||Resistant to verticillium wilt and peronospora|
|Storability||Retains 80%-85% alpha acid after 6 months storage at 20ºC (68ºF)|
|Ease of Harvest||Difficult|
|Total Oil Composition||1.9-2.3 mL/100g|
|Myrcene Oil Composition||30%-35%|
|Humulene Oil Composition||34%-40%|
|Substitutes||Hallertauer Taurus, Columbus, Nugget|
|Style Guide||India Pilsner, Belgian India Pale Ale, American Ale, Blonde Ale, Pale Ale, Nut Brown Ale, Dark Ale, Pilsner, Bright Ale, Hefeweizen|
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