Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
YQH-1380
Alpha acid
9.3–11%
Beta acid
6.8–7%
Total oil
1.3–2 mL
United States
Key differences
When to pick Amarillo
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick YQH-1380
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
OrangePeach
Only in Amarillo
FloralSpicyTropicalCitrusLemonMelonApricotGrapefruitDank
Only in YQH-1380
PineappleGuavaLime
Property
| Property | Amarillo | YQH-1380 |
|---|---|---|
| Alpha acid | 7–11% | 9.3–11% |
| Beta acid | 5.5–8% | 6.8–7% |
| Co-humulone | 21–24% | 32–33% |
| Total oil | 1–2.3 mL | 1.3–2 mL |
| Myrcene | 40–70% | 67–68% |
| Humulene | 19–24% | 9–10% |
| Caryophyllene | 7–10% | 4–5% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |