Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Herkules
Alpha acid
12–17%
Beta acid
4–5.5%
Total oil
1.4–2.4 mL
Germany
Key differences
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
When to pick Herkules
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusMelon
Only in Amarillo
FloralSpicyTropicalOrangeLemonApricotPeachGrapefruitDank
Only in Herkules
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Property
| Property | Amarillo | Herkules |
|---|---|---|
| Alpha acid | 7–11% | 12–17% |
| Beta acid | 5.5–8% | 4–5.5% |
| Co-humulone | 21–24% | 32–38% |
| Total oil | 1–2.3 mL | 1.4–2.4 mL |
| Myrcene | 40–70% | 30–50% |
| Humulene | 19–24% | 30–45% |
| Caryophyllene | 7–10% | 7–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |