AmarillovsMagnum (GR)
Amarillo (aroma) and Magnum (GR) (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Magnum (GR)
Alpha acid
11–16%
Beta acid
4.5–7%
Total oil
1.6–2.6 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 Magnum (GR)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralCitrus
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Magnum (GR)
AppleBlack currantCleanCleanFruity
Property
| Property | Amarillo | Magnum (GR) |
|---|---|---|
| Alpha acid | 7–11% | 11–16% |
| Beta acid | 5.5–8% | 4.5–7% |
| Co-humulone | 21–24% | 21–29% |
| Total oil | 1–2.3 mL | 1.6–2.6 mL |
| Myrcene | 40–70% | 30–45% |
| Humulene | 19–24% | 30–45% |
| Caryophyllene | 7–10% | 8–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |