Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Mackinac
- Aroma-focused - ideal for dry hopping
When to pick Citra
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusMelonFloral
Only in Mackinac
TropicalPapayaSpicyBlack currant
Only in Citra
GrapefruitPeachLimeGooseberryPassion fruitLychee
Property
| Property | Mackinac | Citra |
|---|---|---|
| Alpha acid | 9–14% | 10–15% |
| Beta acid | 2.8–4% | 3–4.5% |
| Co-humulone | 28–35% | 20–35% |
| Total oil | 1.5–2.2 mL | 1.5–3 mL |
| Myrcene | 15–17% | 60–70% |
| Humulene | 11–12% | 7–13% |
| Caryophyllene | 4–5% | 5–8% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |