GalenavsMagnum (GR)
Galena (aroma) and Magnum (GR) (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Galena
Alpha acid
12–15.5%
Beta acid
7.2–8.7%
Total oil
0.9–2.1 mL
United States
Magnum (GR)
Alpha acid
11–16%
Beta acid
4.5–7%
Total oil
1.6–2.6 mL
Germany
Key differences
When to pick Galena
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Magnum (GR)
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FruityBlack currant
Only in Galena
PearPineappleGrapefruitLimeGooseberrySpicyWoody
Only in Magnum (GR)
AppleCleanCitrusCleanFloral
Property
| Property | Galena | Magnum (GR) |
|---|---|---|
| Alpha acid | 12–15.5% | 11–16% |
| Beta acid | 7.2–8.7% | 4.5–7% |
| Co-humulone | 36–40% | 21–29% |
| Total oil | 0.9–2.1 mL | 1.6–2.6 mL |
| Myrcene | 40–50% | 30–45% |
| Humulene | 11–17% | 30–45% |
| Caryophyllene | 5–9% | 8–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |