Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Key differences
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Stone fruitLimeCitrusPeach
Only in Calypso
FruityApplePear
Only in Wai-iti
ApricotMandarinSpicy
Property
| Property | Calypso | Wai-iti |
|---|---|---|
| Alpha acid | 12–16% | 2.5–3.5% |
| Beta acid | 5–6% | 4.5–5.5% |
| Co-humulone | 38–42% | 22–24% |
| Total oil | 1.5–2.5 mL | 1.4–1.8 mL |
| Myrcene | 30–45% | 2–4% |
| Humulene | 20–35% | 27–29% |
| Caryophyllene | 9–15% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |
Huell Melon