Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Crystal
Alpha acid
2.8–6%
Beta acid
4.5–8.5%
Total oil
0.8–2.3 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 Crystal
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
SpicyFruityBlack currant
Only in Junga
EarthyGrapefruit
Only in Crystal
WoodyFloralGreenCinnamonNutmeg
Property
| Property | Junga | Crystal |
|---|---|---|
| Alpha acid | 10–14% | 2.8–6% |
| Beta acid | 5–8% | 4.5–8.5% |
| Co-humulone | 29–34% | 20–26% |
| Total oil | 1.5–2.6 mL | 0.8–2.3 mL |
| Myrcene | - | 30–55% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 5–12% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Aroma |
Hersbrucker