HPA-016
Alpha acid
15.7–18.7%
Beta acid
5.9–9%
Total oil
1.7–1.9 mL
Australia
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick HPA-016
- Higher alpha acid - stronger bittering
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in HPA-016
MandarinPineFruity
Only in Amarillo
FloralSpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | HPA-016 | Amarillo |
|---|---|---|
| Alpha acid | 15.7–18.7% | 7–11% |
| Beta acid | 5.9–9% | 5.5–8% |
| Co-humulone | 33–37% | 21–24% |
| Total oil | 1.7–1.9 mL | 1–2.3 mL |
| Myrcene | 35–49% | 40–70% |
| Humulene | 0–2% | 19–24% |
| Caryophyllene | 6–12% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Australia | United States |
| Purpose | Aroma | Aroma |