'Magnum' has marked a turning point in the range of varieties of Hallertau: his enormously high content of bitter substances makes it particularly interesting to large breweries, to which the so-called "alpha-content" is most important. 'Magnum' is also characterized by very strong growth which can be seen in the largest humbles and leaves. Meanwhile 'Magnum' has ranged to the most important and most widely grown variety in the Hallertau.
For home beer brewing:
11.0 to 16.0% alpha acid
Characterization (max. 5 points): harmonic (2), and continued full (4), mild / intense (0)
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General Characterisation
The 'Hallertauer Magnum' is characterized by high yields and good vigour. This variety has been approved since 1993 and heralded a change in the variety of Hallertau varieties: its very high content of bitter substances makes it particularly interesting for large breweries, for which the so-called "alpha content" is crucial. The term "high alpha variety" has been in use ever since. 'Magnum' is also characterized by very vigorous growth, which is reflected in the largest umbels and leaves. In the meantime, 'Hallertauer Magnum' has become the most important and most commonly cultivated variety in the Hallertau.
Cultivating characteristicsExpectations:
Soil: relatively low
Water: high
Fertilizer: highMorphological and phenological characteristics
Budding and development: little need for cold, rapid youth development Growth characteristic and form: cylindrical structure, dense foliage, large leaves, wide nodes Umbels and hanging: very large umbels, little hanging, tends to form umbels Harvest-time: late (beg.-mid. Sept.)
Phytosanitery characteristics
Resistance against deseases and pests:Wilt (Verticillium) very good Wrong mildew (Peronospora) good Real mildew (Sphaerotheca) quite low Grey mold (Botrytis) low Spider mite (Tetranychus) low Aphid (Aphis) quite low
IngredientsBitter substances α-acids 11,0-16,0 %* β-acids 5,0-7,0 %* Cohumulon 21-29 %¹ Colupulon 38-48 %¹ Polyphenole Gesamtgehalt 2,0-3,0 %* Xanthohumol 0,4-0,5 %* Flavourings Total oil 1,6-2,6 %² Mycren 30-45 %¹ Linalool 0,2-0,7 %¹ β-Caryophyllen 8-13 %¹ Aromadendren <0,2 %¹ Humulen 30-45 %¹ Farnesen <1 %¹ β-Selinen 0,3-0,8 %¹ α-Selinen 0,3-0,8 %¹
*Wei-% - ¹% relativ - ²ml/100g hops
Scoring
Analysis results from brewing trialsCo-Isohumulon 7,6 mg/l n-Isohumulon 12,3 mg/l Ad-Isohumulon 3,2 mg/l Σ Isohumulone 23,1 mg/l Bittereinheiten 24 EBC-BE Iso-Xanthohumol 0,40 mg/l Xanthohumol 0,02 mg/l Linalool 21 μg/l Gesamtpolyphenole 164 mg/l
Sensory assessment of "hop aroma in smell"
Sensory assessment of "hop aroma in the stem"
Sensory assessment "bitter"
Brewing suitabilityThe beer of the 'Hallertauer Magnum' variety shows a harmonious bitterness of medium intensity. Its subtle aroma tends towards floral and fruity aromas, and towards hoppy notes when drunk.
Legal notice:The data comes from the hop variety folder with the kind permission of the German Hop Industry Association. The variety folder [here] can be viewed and downloaded (German and English version).
