German grown Magnum comes in at 12% alpha acids and is a great bittering variety.
With all of the alpha acids falling in Europe, it’s become harder and harder to find a bittering hop that doesn’t require a larger quantity for a bittering charge. That’s where magnum comes in. This hop does have aromas of green pepper skin and green fruit. Those aromas translate into my rub as well.
When brewers are looking to keep German Pilsners made with all German ingredients, this can be a go-to hop. l’ve used this in not only German beers but American stouts and porters that need a good bittering charge.
Fun Fact!
Magnum’s smooth, efficient bitterness means you can use less hop matter in the boil, which improves wort clarity and yields especially useful for commercial breweries. It’s the brewer’s go-to bittering hop for clean, neutral alpha.
By Matt Dailey, Oil Creek Brewing Co.
Matt Dailey is an emotional support teacher in Titusville, Pennsylvania. When he’s not brewing you’ll find him spending time with his wife and 2 kids or on the golf course. You can check Matt out on Instagram and Facebook.
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