Magnum Hops
Magnum is a high-alpha German bittering hop prized for producing clean, smooth and dependable bitterness without introducing a strong competing hop flavour. It is an excellent choice when brewers want efficient bitterness while allowing malt character, fermentation flavours or later aroma additions to remain the focus.
Magnum T90 hop pellets are commonly used near the beginning of the boil in German lagers, pilsners, bocks, wheat beers, pale ales, IPAs, porters and stouts. Its high alpha-acid content means relatively small additions can provide substantial bitterness.
Magnum Hop Specifications
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Origin: Germany
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Form: T90 hop pellets
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Alpha acids: Approx. 11–15%
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Beta acids: Approx. 4–7%
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Cohumulone: Approx. 22–28% of alpha acids
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Total oils: Approx. 1.5–3.9ml per 100g
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Primary use: Bittering
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Aroma profile: Mild spice, herbs, fruit and subtle citrus
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Bitterness character: Clean, smooth and neutral
Alpha acid levels vary between crops and individual batches. Check the product title, packaging or current certificate of analysis for the exact alpha-acid content before calculating bitterness.
What Do Magnum Hops Taste Like?
Magnum is primarily selected for its clean bitterness rather than a prominent aroma or flavour contribution. When used for early-boil additions, it produces smooth bitterness with minimal flavour interference.
When used later in the boil, Magnum may contribute subtle notes of:
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Mild spice
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Herbs and fresh greenery
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Light citrus
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Subtle fruit
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Gentle floral character
Its restrained character makes Magnum particularly useful in beers where the brewer wants bitterness without covering delicate malt, yeast or aroma-hop characteristics.
How to Use Magnum Hops
Magnum is best used as an early-boil bittering addition.
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60-minute addition: Provides maximum bittering efficiency with minimal hop flavour.
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30-minute addition: Adds bitterness with a small amount of hop character.
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Late-boil addition: Possible, but generally not the best use of Magnum’s strengths.
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Whirlpool and dry hopping: Usually better performed with a dedicated aroma variety.
Because Magnum has a high alpha-acid content, always calculate the required addition using the exact AA% shown on the current product packaging or certificate of analysis.
Recommended Beer Styles and Bitterness Guide
The following bitterness ranges are general style guides. The amount of Magnum required will depend on the exact alpha-acid percentage, batch volume, wort gravity, boil time and brewing system efficiency.
| Recommended beer style | Typical Magnum use | Approximate total bitterness |
|---|---|---|
| German Helles | 60-minute bittering addition | 16–22 IBU |
| German Pilsner | 60-minute bittering addition | 25–40 IBU |
| New Zealand or Italian Pilsner | Clean base bitterness | 25–45 IBU |
| Kölsch | 60-minute bittering addition | 18–30 IBU |
| Vienna Lager | 60-minute bittering addition | 18–30 IBU |
| Märzen or Oktoberfest | 60-minute bittering addition | 18–30 IBU |
| Bock or Doppelbock | Clean balancing bitterness | 20–35 IBU |
| German Wheat Beer | Light bittering addition | 8–15 IBU |
| American Pale Ale | Clean base bitterness | 30–50 IBU |
| American or West Coast IPA | Efficient base bitterness | 40–70+ IBU |
| Porter | Clean balancing bitterness | 20–40 IBU |
| Stout | Clean balancing bitterness | 25–50 IBU |
For lagers and traditional German styles, Magnum can provide the main bitterness while a noble or traditional aroma hop is added late in the boil.
For American Pale Ales and IPAs, Magnum can provide clean base bitterness while varieties such as Citra, Mosaic, Simcoe or Centennial are reserved for whirlpool and dry-hop additions.
What Hops Pair Well with Magnum?
Magnum works well with almost any aroma hop because its clean bitterness does not compete strongly with later additions.
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Hallertau Mittelfrüh adds floral, herbal and spicy noble-hop character.
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Tettnang adds delicate spice, herbs and floral notes.
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Saaz adds earthy, spicy and herbal character.
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Spalt adds traditional floral, woody and spicy notes.
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Perle adds mint, spice and gentle floral character.
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Saphir adds citrus, floral and refined spicy notes.
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Citra adds grapefruit, lime and tropical fruit.
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Mosaic adds berry, citrus and tropical complexity.
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Simcoe adds grapefruit, pine and resin.
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Centennial adds grapefruit, lemon, floral and resinous character.
Magnum Hop Substitutions
Suitable Magnum substitutes depend on whether clean bitterness, German origin or high alpha-acid efficiency is the priority.
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Warrior for clean, high-alpha bitterness
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Herkules for efficient German bittering
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Hallertauer Taurus for German bitterness with more spicy character
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Nugget for firm bitterness with mild herbal character
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Columbus or CTZ for high-alpha bitterness with a more assertive hop character
When substituting another hop for Magnum, recalculate the addition using the alpha-acid percentage of the replacement hop. Do not substitute hops gram for gram when their alpha-acid levels differ.
Freshly Packed and Cold Stored
Our Magnum T90 hop pellets are sealed in barrier packaging and cold stored to help protect their alpha acids, essential oils and brewing quality.
For best results, keep unopened hops refrigerated or frozen. After opening, remove as much air as possible, reseal securely and return them to the freezer.
Explore our complete range of European and UK hops or shop all homebrewing hops available from Border Brewing Supplies.
Frequently Asked Questions
Is Magnum a bittering or aroma hop?
Magnum is primarily a bittering hop. Its high alpha-acid content provides efficient, clean bitterness with minimal flavour interference, making it suitable for a wide range of lagers and ales.
Is Magnum a noble hop?
No. Magnum is a German high-alpha bittering variety rather than one of the traditional noble hops. It is commonly paired with noble varieties such as Hallertau Mittelfrüh, Tettnang, Saaz or Spalt.
Can Magnum be used in a German Pilsner?
Yes. Magnum is an excellent choice for the main bittering addition in a German Pilsner. A traditional aroma variety such as Hallertau Mittelfrüh, Tettnang or Saaz can then be added later in the boil.
Can Magnum be used in an IPA?
Yes. Magnum can provide clean and efficient base bitterness in an IPA while more aromatic hops such as Citra, Mosaic, Simcoe or Centennial are reserved for late-boil, whirlpool and dry-hop additions.
Can Magnum be used for dry hopping?
Magnum can technically be used for dry hopping, but it is generally not recommended. Its main strength is clean bittering, and dedicated aroma varieties usually provide a more expressive dry-hop character.
How much Magnum should I use?
The required amount depends on the batch volume, wort gravity, boil time, target IBU and exact alpha-acid percentage. Enter the current AA% from the product packaging into brewing software such as Brewfather to calculate the correct addition.
Why is Magnum considered an efficient bittering hop?
Magnum’s relatively high alpha-acid content means less hop material is required to achieve the desired bitterness. This can reduce kettle trub and minimise unwanted vegetal flavours.
How should Magnum hops be stored?
Keep unopened Magnum hops refrigerated or frozen in their original sealed packaging. Once opened, remove as much air as possible, reseal securely and store them in the freezer.
