Magnum (GR)vsAzacca
Magnum (GR) (bittering) and Azacca (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Magnum (GR)
Alpha acid
11–16%
Beta acid
4.5–7%
Total oil
1.6–2.6 mL
Germany
Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Key differences
When to pick Magnum (GR)
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Azacca
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in Magnum (GR)
AppleBlack currantCleanCleanFloralFruity
Only in Azacca
MangoPapayaOrangeGrapefruitLemonSpicyPineappleGrassyTropical
Property
| Property | Magnum (GR) | Azacca |
|---|---|---|
| Alpha acid | 11–16% | 14–16% |
| Beta acid | 4.5–7% | 4–5.5% |
| Co-humulone | 21–29% | 38–45% |
| Total oil | 1.6–2.6 mL | 1.6–2.5 mL |
| Myrcene | 30–45% | 46–55% |
| Humulene | 30–45% | 14–18% |
| Caryophyllene | 8–12% | 8–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Bittering | Dual purpose |