Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Idaho 7
Alpha acid
9.5–14.9%
Beta acid
3.5–5%
Total oil
1–2 mL
United States
Key differences
When to pick Junga
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Idaho 7
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
EarthyGrapefruitBlack currant
Only in Junga
SpicyFruity
Only in Idaho 7
TropicalCitrusApricotOrangePapayaResinPineFloral
Property
| Property | Junga | Idaho 7 |
|---|---|---|
| Alpha acid | 10–14% | 9.5–14.9% |
| Beta acid | 5–8% | 3.5–5% |
| Co-humulone | 29–34% | 30–40% |
| Total oil | 1.5–2.6 mL | 1–2 mL |
| Myrcene | - | 45–55% |
| Humulene | - | 10–20% |
| Caryophyllene | - | 6–10% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Aroma |