Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 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 Amarillo
- 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
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
SpicyGrapefruit
Only in Amarillo
FloralTropicalCitrusOrangeLemonMelonApricotPeachDank
Only in Junga
EarthyFruityBlack currant
Property
| Property | Amarillo | Junga |
|---|---|---|
| Alpha acid | 7–11% | 10–14% |
| Beta acid | 5.5–8% | 5–8% |
| Co-humulone | 21–24% | 29–34% |
| Total oil | 1–2.3 mL | 1.5–2.6 mL |
| Myrcene | 40–70% | - |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | Poland |
| Purpose | Aroma | Bittering |