Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
HBC 586
Alpha acid
18–22%
Beta acid
11–14%
Total oil
2.5–4.5 mL
United States
Key differences
When to pick Amarillo
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick HBC 586
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
SpicyCitrus
Only in Amarillo
FloralTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in HBC 586
MangoLycheeHerbalGuava
Property
| Property | Amarillo | HBC 586 |
|---|---|---|
| Alpha acid | 7–11% | 18–22% |
| Beta acid | 5.5–8% | 11–14% |
| Co-humulone | 21–24% | 35–40% |
| Total oil | 1–2.3 mL | 2.5–4.5 mL |
| Myrcene | 40–70% | 55–65% |
| Humulene | 19–24% | 8–12% |
| Caryophyllene | 7–10% | 8–10% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |