Magnum hop pellets are a classic high-alpha bittering hop, originally bred in Germany and widely used for clean, efficient bitterness.

Typical characteristics are 11–14% alpha acid, low cohumulone, and a mild aroma profile with subtle herbal, floral and light spicy notes. Because the flavour is restrained, Magnum is usually added near the start of the boil (60–90 minutes) rather than as a late or dry hop.

They work particularly well in lagers, pilsners, pale ales, IPAs, wheat beers and German-style beers where you want firm bitterness without adding a strong hop flavour.

For a typical 23 L batch, around 10–20 g at 60 minutes is often enough, depending on the pellet's actual alpha acid percentage and the bitterness you want.