Magnum (US)vsGalena
Magnum (US) (bittering) and Galena (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Magnum (US)
Alpha acid
10–16%
Beta acid
4.5–7%
Total oil
1.6–3 mL
United States
Galena
Alpha acid
12–15.5%
Beta acid
7.2–8.7%
Total oil
0.9–2.1 mL
United States
Key differences
When to pick Magnum (US)
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
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
Aroma profile and use
Shared aromas
SpicyBlack currant
Only in Magnum (US)
FloralCitrusNutmeg
Only in Galena
FruityPearPineappleGrapefruitLimeGooseberryWoody
Property
| Property | Magnum (US) | Galena |
|---|---|---|
| Alpha acid | 10–16% | 12–15.5% |
| Beta acid | 4.5–7% | 7.2–8.7% |
| Co-humulone | 21–30% | 36–40% |
| Total oil | 1.6–3 mL | 0.9–2.1 mL |
| Myrcene | 30–45% | 40–50% |
| Humulene | 30–45% | 11–17% |
| Caryophyllene | 8–12% | 5–9% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |