LoralvsMagnum (GR)
Loral (aroma) and Magnum (GR) (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Loral
Alpha acid
10–17%
Beta acid
1.5–6.5%
Total oil
1.5–3.4 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 Loral
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Magnum (GR)
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralBlack currantCitrusFruity
Only in Loral
Dark
Only in Magnum (GR)
AppleCleanClean
Property
| Property | Loral | Magnum (GR) |
|---|---|---|
| Alpha acid | 10–17% | 11–16% |
| Beta acid | 1.5–6.5% | 4.5–7% |
| Co-humulone | 20–24% | 21–29% |
| Total oil | 1.5–3.4 mL | 1.6–2.6 mL |
| Myrcene | 52–58% | 30–45% |
| Humulene | 17–18% | 30–45% |
| Caryophyllene | 5–6% | 8–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |
Strisselspalt