Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
SpicyGrapefruit
Only in Junga
EarthyFruityBlack currant
Only in Amarillo
FloralTropicalCitrusOrangeLemonMelonApricotPeachDank
Property
| Property | Junga | Amarillo |
|---|---|---|
| Alpha acid | 10–14% | 7–11% |
| Beta acid | 5–8% | 5.5–8% |
| Co-humulone | 29–34% | 21–24% |
| Total oil | 1.5–2.6 mL | 1–2.3 mL |
| Myrcene | - | 40–70% |
| Humulene | - | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | - | 6–9% |
| Origin | Poland | United States |
| Purpose | Bittering | Aroma |