BravovsHuell Melon
Bravo (bittering) and Huell Melon (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Bravo
Alpha acid
13–18%
Beta acid
3–5.5%
Total oil
1.6–3.5 mL
United States
Huell Melon
Alpha acid
6.9–8%
Beta acid
6–8%
Total oil
0.8–1.2 mL
Germany
Key differences
When to pick Bravo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Huell Melon
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
OrangeVanillaFruity
Only in Bravo
FloralLime
Only in Huell Melon
MelonStrawberryHoneydewSweet
Property
| Property | Bravo | Huell Melon |
|---|---|---|
| Alpha acid | 13–18% | 6.9–8% |
| Beta acid | 3–5.5% | 6–8% |
| Co-humulone | 28–35% | 25–30% |
| Total oil | 1.6–3.5 mL | 0.8–1.2 mL |
| Myrcene | 25–60% | 35–37% |
| Humulene | 8–20% | 10–20% |
| Caryophyllene | 6–8% | 5–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |