Magnum
Clean and neutral bitterness with very little aroma character.
Where It Lives
- Spicy & Earthy (primary)
Storytime
Magnum is a high-alpha German bittering hop developed in the 1980s. Unlike the noble aroma hops from the same region (like Hallertau or Tettnang), Magnum was bred specifically for clean, efficient bitterness with minimal flavor or aroma contribution. It’s become one of the most widely used bittering hops in the world because of its high alpha acids and neutral character.
Key Specs
- Alpha Acids: 12 – 16%
- Total Oil: 1.5 – 2.5 mL/100g
- Origin: Germany
- Form: Pellet
- Common Substitutions: Warrior, Columbus, or Nugget (in some recipes)
- More tech specs here
Practical Use
Magnum is primarily a bittering hop. It performs best when added early in the boil, where it delivers clean, smooth bitterness without adding much else to the beer. Because it has very low aroma oils, it’s not well suited for late boil, whirlpool, or dry hopping if you’re looking for flavor or aroma.
On the dry hop side, Magnum is generally not recommended. It doesn’t contribute pleasant aroma and can sometimes add a harsh or grassy quality if used heavily. Most brewers use it strictly for bittering.
Brew day tip: Use it early in the boil when you want clean, reliable bitterness without influencing the flavor or aroma of the beer. It works especially well in lagers, IPAs, and any style where you want bitterness without hop character getting in the way.