Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Chelan
Alpha acid
12–15%
Beta acid
8.5–10%
Total oil
1.5–1.9 mL
United States
Key differences
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Chelan
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralCitrus
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Chelan
FruityMild
Property
| Property | Amarillo | Chelan |
|---|---|---|
| Alpha acid | 7–11% | 12–15% |
| Beta acid | 5.5–8% | 8.5–10% |
| Co-humulone | 21–24% | 33–35% |
| Total oil | 1–2.3 mL | 1.5–1.9 mL |
| Myrcene | 40–70% | 45–55% |
| Humulene | 19–24% | 12–15% |
| Caryophyllene | 7–10% | 9–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |