08-03-2010, 03:55 PM
My point was Magnum is strong enough that even a small amt will equal the bitterness in a stadard american 'premium' lager. Would take a good deal more than 1/2 for a barleywine or an IPA but only a fraction of what it would take with other hops as it is nearly 14%. Great for the long boil however it does not have a strong flavor or aroma profile so you would not likely want to use it for the 30, 15 or 5 min points. In short decent hops, great bang for the buck. On small scale like this I think the idea of a pre-hopped malt is really the way to go, cuts down on the ingrediant count, cuts labor to build the kits makes the boil less complex and in short speeds up the whole process.