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Old 01-04-2009, 03:23 PM   #11
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Originally Posted by JacobInIndy View Post
No way! This is why I come here. I'm new to the world of All Grain, so I need the feedback. So no toasting and stick with the magnum. I shall do just that.

Type: All grain
Grain: 7 lb. British pale
Boil Volume: SG 1.044 4.25 gallons
Batch Size: 3.5 gallons
Mash: 70% efficiency
Color: 5 HCU (~5 SRM)
Bitterness: 33 IBU
OG: 1.053
FG: 1.012
Alcohol: 5.3% v/v (4.2% w/w)

Hops: .25 oz. Magnum (13.4% AA, 60 min.)
.25 oz. Magnum (13.4% AA, 15 min.)
.25 oz. Magnum (13.4% AA, 5 min.)

This puts me just into the "Slightly Hoppy" section of the Gravity/Hops ratio chart. Sound good?
That is exactly what I would do...slightly hoppy...

I did a Marris Otter/Argentinian Cascade Smash last week....Not many people have used that hop yet (I did something this summebr with it and lime zest and the lime kinda overpowered it) so I wanted to have a reference when people asked about using Argentinian Cascade.
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Old 01-04-2009, 03:50 PM   #12
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It's your choice but I wouldn't brew that w/ magnum. I'd pick a hop w/ better aroma and flavor characteristics however, if that's how you roll, rock on.

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Old 01-04-2009, 03:54 PM   #13
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Are you just trying to see if Magnum will be a suitable hop for you to use as flavoring and aroma? The idea behind the production of the super high alpha acid hops was to get more bang for the buck as far as the per ounce bittering. They weren't really designed to be great for later additions.

Having said that - I think your recipe is pretty good for trying to get an idea of the flavor of magnum. My best guess is that you will have a moderately bitter beer with little hop flavor/aroma.

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Old 01-04-2009, 06:08 PM   #14
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Are you just trying to see if Magnum will be a suitable hop for you to use as flavoring and aroma? The idea behind the production of the super high alpha acid hops was to get more bang for the buck as far as the per ounce bittering. They weren't really designed to be great for later additions.

Having said that - I think your recipe is pretty good for trying to get an idea of the flavor of magnum. My best guess is that you will have a moderately bitter beer with little hop flavor/aroma.

Yes, my goal was to see what flavors I could get from the hop. I posted the question to see if anyone had done a Magnum SmaSH before.

I'll do it...check back for updates on this hop's flavoring abilities(or total lack thereof).
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Old 02-02-2009, 04:10 PM   #15
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Alright, after bottling this on accident on Jan 19(meant to bottle the other Pale Ale I had in the fermenter next to it...doh!) this has now been bottled for only two weeks.

Even after only two weeks, this is remarkably good. I'm not going to lie, there isn't much complexity, just a nicely balanced malt sweetness and hops bitterness...very simple--but it is great. this hop is SUPER CLEAN for bittering. Not harsh at all.

No real reason to this post other than to let everyone know that Magnum and Maris Otter is an acceptable SMaSH combo.

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Last edited by JacobInIndy; 02-02-2009 at 04:23 PM.
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Old 09-11-2012, 01:07 PM   #16
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Hello everybody,
I'm resuming this thread because I want to try the same experiment with an extra variable: my own grown magnum hops. I obviously don't have the alpha acid percentage and I still don't know how many of them I have (I will pick the flowers from the plant right during the brewing process).

Let's just suppose I have "enough", I would use them in this way:
15gr over 60mins (14,5/19,8 IBUs)
20gr over 15mins (9,6/13,1 IBUs)
20gr over 5mins (3,9/5,3 IBUs)
OG 1053
mash temp 66°C
25,5 liters batch
total IBUs: 28,0/38,2
the IBUs are a min/MAX Tinseth value calculated at 11%/15% alpha acid (range in which I suppose my hops will be).

The grams expressed above are the dried weight obtained weighting the actual crop and dividing by 6.

And now the options:
  • If the crop will be few grams more, I will put that on the 5mins drop.
  • If I have a lot more I will store them.
  • If I have less, I cannot scale down the batch (first because I will crush the grains the day before, second because it's too dangerous for me to keep the crushed grains around because I'm allergic to grain powder (yes, how strange can life be?)), so I will use some "standard" cascade hops to up the IBUs.

I'm aiming at 28/38 IBUs to keep it a bit hoppier: if it's low in IBUs I cannot do nothing. If it's high I can age it a bit longer as IBUs tend to get down in time (and I like hoppy beers ).

Water profile: something with a balanced chloride to sulfate ratio? Rising sulfate to let the hop shine a bit more?

I hope I've been clear enough, I was hoping in any kind of suggestion. Brewday is supposed to be in 5 days (next saturday) if the hops are ready to be harvested.

Cheers from Italy!
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Old 09-14-2012, 03:05 PM   #17
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Wow! No comments nor suggestions at all?
Brewday tomorrow...

Cheers!
Piteko

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Old 09-14-2012, 03:07 PM   #18
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i say move the 45 and 30 min additions to 10 and 5 or 5 and 0, you will get more hop flavor and aroma and less bitterness. just my 2 cents
This.
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Old 09-18-2012, 12:36 PM   #19
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you won't know the flavor/aroma potential of the magnum if you cover it with cascade...
You won't know it if you don't use the cascade, either =)

Magnum is about as boring and lacking in interesting hop oils as you can get. Could still be a fun experiment, though.
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Old 09-18-2012, 12:56 PM   #20
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You won't know it if you don't use the cascade, either =)
LOL


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Magnum is about as boring and lacking in interesting hop oils as you can get. Could still be a fun experiment, though.
I'll let you know how the final product is. The fresh hops smelled quite fragrant and the wort was interesting. We'll see...

Cheers from Italy!
Piteko
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