Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Pilot
Alpha acid
8–11.5%
Beta acid
3.3–5%
Total oil
0.8–1.5 mL
United Kingdom
Key differences
When to pick Amarillo
- More essential oils - more intense aroma
- 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 Pilot
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
SpicyLemon
Only in Amarillo
FloralTropicalCitrusOrangeMelonApricotPeachGrapefruitDank
Only in Pilot
Marmalade
Property
| Property | Amarillo | Pilot |
|---|---|---|
| Alpha acid | 7–11% | 8–11.5% |
| Beta acid | 5.5–8% | 3.3–5% |
| Co-humulone | 21–24% | 28–37% |
| Total oil | 1–2.3 mL | 0.8–1.5 mL |
| Myrcene | 40–70% | 35–40% |
| Humulene | 19–24% | 3–6% |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Bittering |