Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Key differences
When to pick Ahtanum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
GrapefruitEarthy
Only in Ahtanum
CitrusGeraniumPineFloralCedarLemon
Only in Junga
SpicyFruityBlack currant
Property
| Property | Ahtanum | Junga |
|---|---|---|
| Alpha acid | 3.5–6.5% | 10–14% |
| Beta acid | 4–6.5% | 5–8% |
| Co-humulone | 30–35% | 29–34% |
| Total oil | 0.5–1.7 mL | 1.5–2.6 mL |
| Myrcene | 45–55% | - |
| Humulene | 15–22% | - |
| Caryophyllene | 9–12% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Poland |
| Purpose | Aroma | Bittering |