Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Citra
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralCitrusMelonPeachGrapefruit
Only in Amarillo
SpicyTropicalOrangeLemonApricotDank
Only in Citra
LimeGooseberryPassion fruitLychee
Property
| Property | Amarillo | Citra |
|---|---|---|
| Alpha acid | 7–11% | 10–15% |
| Beta acid | 5.5–8% | 3–4.5% |
| Co-humulone | 21–24% | 20–35% |
| Total oil | 1–2.3 mL | 1.5–3 mL |
| Myrcene | 40–70% | 60–70% |
| Humulene | 19–24% | 7–13% |
| Caryophyllene | 7–10% | 5–8% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |