Herkules
Alpha acid
12–17%
Beta acid
4–5.5%
Total oil
1.4–2.4 mL
Germany
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Herkules
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusMelon
Only in Herkules
-
Only in Amarillo
FloralSpicyTropicalOrangeLemonApricotPeachGrapefruitDank
Property
| Property | Herkules | Amarillo |
|---|---|---|
| Alpha acid | 12–17% | 7–11% |
| Beta acid | 4–5.5% | 5.5–8% |
| Co-humulone | 32–38% | 21–24% |
| Total oil | 1.4–2.4 mL | 1–2.3 mL |
| Myrcene | 30–50% | 40–70% |
| Humulene | 30–45% | 19–24% |
| Caryophyllene | 7–12% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |