I love Magnum as a bittering hop and use it in almost every beer I make, unless I run out. Agree with the comments above that it is very neutral when used this way and it provides a very smooth bitterness.
However...the one beer style where I might consider using something other than Magnum to bitter is a WCIPA. Maybe all top of the boil IBU's are the same, but I have convinced myself that something like Chinook or Columbus gives me that firm, crisp bitterness that I'm looking for in this style. I don't know. I don't make a lot of IPA's so I could just be fooling myself.
I agree with that assessment. IMO, Magnum is too understated for what I want in WCIPA
That all make sense to me but I might be missing the (this) hop brings crisp bitterness. I've not perceived bitterness as crisp or really any description other than bitter. Help me understand what you mean please.
Hard to answer really. I'm no wordsmith.
But I would describe a "crisp" bitterness as sharp and dry, with an obvious hop bite in the finish
. Others can describe it as they wish. Imo, the best WCIPA's give me this impression.
The bitterness I get from Magnum is much smoother, less sharp, less biting. It's a fantastic hop and like I said before, I use Magnum to bitter almost every beer I make.
There are so many recipe and process variables at play here that I don't want to dismiss using Magnum in a WCIPA. Certainly it can work and work well.