Hallertau Magnum
Bred at the Huell Hop Research Institute in Germany, Magnum is a “clean” hop used by brewers to achieve precise IBU targets without introducing heavy hop flavours or aromas. Because of its low co-humulone content, the bitterness it provides is smooth rather than “bitey.” While it can contribute subtle spice and citrus if used late, its primary value lies in its efficiency and neutrality, making it the perfect foundation for almost any beer style, from delicate Lagers to heavy Imperial Stouts.
Key Benefits
- Clean Bitterness: Provides a smooth bittering base without harshness.
- Neutral Character: Does not clash with delicate yeast or malt profiles.
- High Efficiency: High alpha content means less vegetal matter is needed in the kettle.
- Storage Stability: Excellent retention of alpha acids over time.
Applications
- Brewing: Foundation bittering for Lagers, Pilsners, Stouts, and IPAs.
- Distilling: Ideal for hop-distilled spirits where a clean, non-cloying bitterness is required.
- Winemaking: Used in certain specialty botanical vermouths.
Typical Usage
- Bittering: Added at the start of the boil (60–90 mins).
- Dosage: Calculated based on target IBU; typically 0.5–1.5g per litre for standard bitters.
Technical Data
- Alpha Acids: 11.0% – 16.0%
- Beta Acids: 5.0% – 7.0%
- Total Oil: 1.6 – 2.6 ml/100g
- Co-Humulone: 21% – 29% of alpha acids
Storage and Handling
Store in cool, dry conditions (-1°C to 5°C). Magnum is highly stable, making it an excellent choice for bulk wholesale storage.
Summary
The ultimate “clean” bittering hop, offering high efficiency and a smooth finish for any professional or home-brewed beverage.
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