Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
XJA2/436
Alpha acid
11.5–16.4%
Beta acid
7.8–8.4%
Total oil
1.1–1.7 mL
South Africa
Key differences
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick XJA2/436
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusLemon
Only in Amarillo
FloralSpicyTropicalOrangeMelonApricotPeachGrapefruitDank
Only in XJA2/436
ZestPapayaCataloupeGooseberryResinBlueberry
Property
| Property | Amarillo | XJA2/436 |
|---|---|---|
| Alpha acid | 7–11% | 11.5–16.4% |
| Beta acid | 5.5–8% | 7.8–8.4% |
| Co-humulone | 21–24% | 29–30% |
| Total oil | 1–2.3 mL | 1.1–1.7 mL |
| Myrcene | 40–70% | 18–30% |
| Humulene | 19–24% | 21–35% |
| Caryophyllene | 7–10% | 11–13% |
| Farnesene | 6–9% | 8–18% |
| Origin | United States | South Africa |
| Purpose | Aroma | Bittering |