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