El Dorado
Alpha acid
13–17%
Beta acid
6.4–8%
Total oil
2.5–3.3 mL
United States
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Key differences
When to pick El Dorado
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Junga
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Fruity
Only in El Dorado
TropicalPearWatermelonCandyStone fruit
Only in Junga
EarthySpicyGrapefruitBlack currant
Property
| Property | El Dorado | Junga |
|---|---|---|
| Alpha acid | 13–17% | 10–14% |
| Beta acid | 6.4–8% | 5–8% |
| Co-humulone | 28–33% | 29–34% |
| Total oil | 2.5–3.3 mL | 1.5–2.6 mL |
| Myrcene | 55–60% | - |
| Humulene | 10–15% | - |
| Caryophyllene | 6–8% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Poland |
| Purpose | Dual purpose | Bittering |
Nelson Sauvin