Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Ahtanum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
EarthyGrapefruit
Only in Junga
SpicyFruityBlack currant
Only in Ahtanum
CitrusGeraniumPineFloralCedarLemon
Property
| Property | Junga | Ahtanum |
|---|---|---|
| Alpha acid | 10–14% | 3.5–6.5% |
| Beta acid | 5–8% | 4–6.5% |
| Co-humulone | 29–34% | 30–35% |
| Total oil | 1.5–2.6 mL | 0.5–1.7 mL |
| Myrcene | - | 45–55% |
| Humulene | - | 15–22% |
| Caryophyllene | - | 9–12% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Aroma |