Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Magnat
Alpha acid
11–16%
Beta acid
2.8–7%
Total oil
1–2 mL
Poland
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 Magnat
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralCitrusLemon
Only in Amarillo
SpicyTropicalOrangeMelonApricotPeachGrapefruitDank
Only in Magnat
LilacChamomileWoody
Property
| Property | Amarillo | Magnat |
|---|---|---|
| Alpha acid | 7–11% | 11–16% |
| Beta acid | 5.5–8% | 2.8–7% |
| Co-humulone | 21–24% | 21–25% |
| Total oil | 1–2.3 mL | 1–2 mL |
| Myrcene | 40–70% | 30–59% |
| Humulene | 19–24% | 16–20% |
| Caryophyllene | 7–10% | 7–8% |
| Farnesene | 6–9% | 5–6% |
| Origin | United States | Poland |
| Purpose | Aroma | Dual purpose |