Magnum (GR)vsIdaho 7
Magnum (GR) (bittering) and Idaho 7 (aroma) 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
Idaho 7
Alpha acid
9.5–14.9%
Beta acid
3.5–5%
Total oil
1–2 mL
United States
Key differences
When to pick Magnum (GR)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Idaho 7
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Black currantCitrusFloral
Only in Magnum (GR)
AppleCleanCleanFruity
Only in Idaho 7
TropicalApricotOrangeGrapefruitPapayaResinPineEarthy
Property
| Property | Magnum (GR) | Idaho 7 |
|---|---|---|
| Alpha acid | 11–16% | 9.5–14.9% |
| Beta acid | 4.5–7% | 3.5–5% |
| Co-humulone | 21–29% | 30–40% |
| Total oil | 1.6–2.6 mL | 1–2 mL |
| Myrcene | 30–45% | 45–55% |
| Humulene | 30–45% | 10–20% |
| Caryophyllene | 8–12% | 6–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |