Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Junga
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Citra
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Grapefruit
Only in Junga
EarthySpicyFruityBlack currant
Only in Citra
CitrusPeachMelonLimeFloralGooseberryPassion fruitLychee
Property
| Property | Junga | Citra |
|---|---|---|
| Alpha acid | 10–14% | 10–15% |
| Beta acid | 5–8% | 3–4.5% |
| Co-humulone | 29–34% | 20–35% |
| Total oil | 1.5–2.6 mL | 1.5–3 mL |
| Myrcene | - | 60–70% |
| Humulene | - | 7–13% |
| Caryophyllene | - | 5–8% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Dual purpose |