Pacific SunrisevsAmarillo
Pacific Sunrise (bittering) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Pacific Sunrise
Alpha acid
12.5–14.5%
Beta acid
5–7%
Total oil
1.5–2.5 mL
New Zealand
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Pacific Sunrise
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
LemonOrangeMelonFloral
Only in Pacific Sunrise
WoodyPineMango
Only in Amarillo
SpicyTropicalCitrusApricotPeachGrapefruitDank
Property
| Property | Pacific Sunrise | Amarillo |
|---|---|---|
| Alpha acid | 12.5–14.5% | 7–11% |
| Beta acid | 5–7% | 5.5–8% |
| Co-humulone | 27–30% | 21–24% |
| Total oil | 1.5–2.5 mL | 1–2.3 mL |
| Myrcene | 45–55% | 40–70% |
| Humulene | 20–24% | 19–24% |
| Caryophyllene | 6–8% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | New Zealand | United States |
| Purpose | Bittering | Aroma |