Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Magnum IPA Question
Reply
 
Thread Tools
Old 08-10-2012, 08:58 PM   #1
nufad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Vancouver, BC
Posts: 78
Liked 1 Times on 1 Posts

Default Magnum IPA Question

I'm interested in making an earthy and spicy IPA for the fall while clearing out some hops from the freezer. Do any of you have experience using Magnum hops throughout the boil? They are often billed as a clean, neutral bittering hop, but according to brew365, they have spicy/earthy/herbaceous quality. Here is my planned hop schedule - any critique would be appreciated:

5 gallons with an OG of 1.060
Predicted IBU: 66

60min - 0.5oz Magnum (14.7%)
15min - 0.75oz Magnum (14.7%), 0.75oz Columbus (13%), 0.5oz Amarillo (10.3%)
5min - 0.75oz Magnum (14.7%), 0.75oz Columbus (13%)
DH - 0.5oz Amarillo, 0.75oz Magnum, 0.75oz Columbus

Might it be better to take out the 60min Magnum addition, and move it into the later additions to keep more flavor/aroma?


nufad is offline
 
Reply With Quote
Old 08-10-2012, 09:47 PM   #2
jtejedor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Las Vegas
Posts: 653
Liked 10 Times on 9 Posts
Likes Given: 6

Default

Have never tried it but am very interested in the results you get. I think I remember someone using it late in the boil but being a little underwhelmed by the flavor/aroma. Whenever I would smell them out of the bag they had a nice aroma I just never took the plunge. Please try and let us know, that hopping schedule should work great to showcase whatever flavor/aroma they do impart.


jtejedor is offline
 
Reply With Quote
Old 08-10-2012, 10:50 PM   #3
wileaway
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: San Jose, California
Posts: 47
Liked 4 Times on 4 Posts
Likes Given: 2

Default

I've tried using magnum toward the end of the boil before. It ended up being a bit on the grassy & spicy side from what I recall. I've heard that SN uses it for flavoring, or has in the past. So its worth a shot. Please report back if you do try it.
wileaway is offline
 
Reply With Quote
Old 08-14-2012, 06:27 PM   #4
nufad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Vancouver, BC
Posts: 78
Liked 1 Times on 1 Posts

Default

So, I've decided to make up a few 1 gallon SMASH's using a 20min boil, and plan on using 1oz Magnum in one of them. Will update once it's done.
nufad is offline
 
Reply With Quote
Old 10-24-2012, 01:59 PM   #5
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 918
Liked 214 Times on 150 Posts
Likes Given: 157

Default

Quote:
Originally Posted by nufad View Post
So, I've decided to make up a few 1 gallon SMASH's using a 20min boil, and plan on using 1oz Magnum in one of them. Will update once it's done.
What was the outcome?
highgravitybacon is offline
 
Reply With Quote
Old 10-24-2012, 02:10 PM   #6
inhousebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: minneapolis, minnesota
Posts: 1,454
Liked 126 Times on 113 Posts
Likes Given: 36

Default

Did you do it? I'm curious too. I always hear about people raving over magnum as a clean bittering addition but never anything else about them
__________________
I hate Walder Frey...
inhousebrew is offline
 
Reply With Quote
Old 10-24-2012, 03:12 PM   #7
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 4,020
Liked 425 Times on 343 Posts
Likes Given: 72

Default

A Magnum SMaSH would indeed be quite boring.

Amarillo is citrusy/fruity/floral... You'll get a lot of grapefruit and peach from it. Not spicy/earthy at all.

Columbus has minimal earthy qualities, but it's more about dank/resinous, herbaceous, funky, grapefruit, pine.

I would go with Willamette, Chinook, & Northern Brewer given your goals. Bitter with Magnum.

Edit: Damn, I really have to start looking at posting dates.
bobbrews is offline
 
Reply With Quote
Old 10-24-2012, 03:20 PM   #8
edmanster
Whats Under Your Kilt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
edmanster's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,727
Liked 82 Times on 65 Posts
Likes Given: 54

Default

For I second I thought this thread read "Magnum P.I." and thought of Tom Selleck.. I think magnum ipa would be good for a name with a picture of magnum and his ferrari..lol..
__________________
Quote:
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia
edmanster is online now
 
Reply With Quote
Old 10-25-2012, 02:56 AM   #9
nufad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Vancouver, BC
Posts: 78
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by highgravitybacon View Post
What was the outcome?
I have to admit that I've had the best intentions to do this, but have decided on brewing other beers on my to-brew list. Given there's interest, I'm going to do brew up two 1g batches and a 1/2g batch of APAs tonight with some LME that I have on hand. I'll update in 4-5 weeks.
nufad is offline
 
Reply With Quote
Old 10-25-2012, 03:28 AM   #10
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 918
Liked 214 Times on 150 Posts
Likes Given: 157

Default

Well I just made an all magnum ale thing today in a 1 gallon test, fermenting with Wyeast 1007. It was a grab bag of crap I had lying around. Maris Otter and a bit of Crystal 60. No clue what the ratio was. It was dark though. Maybe 12-15 srm, put about a half ounce of magnum in it. 3 grams at 10 min, 3 grams at 5 min, 6 grams at flameout. Sounds like we're talking about lines of coke but anyway. ****ton of hops in the fermenter.

Pretty interesting smell. I didn't say good, just interesting. Smelled a bit like a gym sock. I kept telling myself that was just the gym sock aromatics evaporating and what's left would smell great. We'll see. About 30 IBUs. Yeast is pretty bland. No character except lack of character. It's probably exploded all over my floor and the airlock already.

I'll know in about 2 weeks.


highgravitybacon is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Magnum PI keg2881 Recipes/Ingredients 5 08-19-2011 10:10 PM
Using Magnum at 30 minutes (or less) RichBenn Recipes/Ingredients 5 02-14-2011 01:36 AM
Ode to the Yakima Magnum Hop permo Recipes/Ingredients 4 07-21-2010 07:56 PM
Magnum Ale? DeRoux's Broux Recipes/Ingredients 37 12-05-2005 05:08 PM
yakima magnum hop uglygoat Recipes/Ingredients 9 03-16-2005 06:22 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS