Hallertau Magnum
BarthHaas describes it as pepper, cedar, mint, orange, cream.
- Smells like
- Black pepper, Cedar, Mint, Orange, Creamy
- Bitterness
- Very high (9β18.2% alpha)
- Swap it for
- Karma Β· compare them β
Brewing values
Alpha acid
9β18.2% typical 13.6
2 sources, spread of 9.2%
- Hopsteiner11β16Data sheet last changed 2020-01-09.
- BarthHaas9β18.2Range over the last 4 crop years.
Beta acid
4.1β7.1% typical 5.8
2 sources, spread of 3%
- Hopsteiner5β7Data sheet last changed 2020-01-09.
- BarthHaas4.1β7.1Range over the last 4 crop years.
Cohumulone
21β29% of alpha typical 25
1 source, spread of 8% of alpha
- Hopsteiner21β29Data sheet last changed 2020-01-09.
Total oil
1.5β3.9 mL/100g typical 2.5
2 sources, spread of 2.4 mL/100g
- Hopsteiner1.9β2.8Data sheet last changed 2020-01-09.
- BarthHaas1.5β3.9Range over the last 4 crop years.
Alpha to beta runs about 2.3:1, which is what governs how fast the bitterness fades in storage.
Oil composition
Not enough of this hop's oil is accounted for to show a breakdown. The sources on file name components totalling 0.8% of total oil β most of the balance is myrcene, which the source for this record doesn't publish. Rather than scale what's here up to 100% and invent the rest, here is only what was actually measured:
Aroma
What to swap it for
Scored on aroma overlap, oil composition and acid chemistry, then nudged up where a brewer has vouched for the swap by hand. An axis we haven't measured earns nothing, so a hop known only by its acid numbers caps out around 30 β the score is how much evidence there is for the swap, not just how close the numbers happen to be. Anything under 50 is a different beer, not a substitution.
Pedigree
Parentage unrecorded.
Notes on this record
purpose defaulted to dual, unconfirmed -- was not researched individually for this bulk scaffold pass. Correct before publishing.
For brewers and data folks: this hop as JSON Β· the source file