Agnus
Alpha acid
9–14%
Beta acid
4–6.5%
Total oil
2–3 mL
Czech Republic
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Agnus
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusSpicy
Only in Agnus
LavenderLeatherTobacco
Only in Amarillo
FloralTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Agnus | Amarillo |
|---|---|---|
| Alpha acid | 9–14% | 7–11% |
| Beta acid | 4–6.5% | 5.5–8% |
| Co-humulone | 29–38% | 21–24% |
| Total oil | 2–3 mL | 1–2.3 mL |
| Myrcene | 40–55% | 40–70% |
| Humulene | 15–20% | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Czech Republic | United States |
| Purpose | Bittering | Aroma |