Magnum (GR)vsAmarillo
Magnum (GR) (bittering) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Magnum (GR)
Alpha acid
11–16%
Beta acid
4.5–7%
Total oil
1.6–2.6 mL
Germany
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Magnum (GR)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusFloral
Only in Magnum (GR)
AppleBlack currantCleanCleanFruity
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Magnum (GR) | Amarillo |
|---|---|---|
| Alpha acid | 11–16% | 7–11% |
| Beta acid | 4.5–7% | 5.5–8% |
| Co-humulone | 21–29% | 21–24% |
| Total oil | 1.6–2.6 mL | 1–2.3 mL |
| Myrcene | 30–45% | 40–70% |
| Humulene | 30–45% | 19–24% |
| Caryophyllene | 8–12% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |