StirlingvsHuell Melon
Stirling (dual purpose) and Huell Melon (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Huell Melon
Alpha acid
6.9–8%
Beta acid
6–8%
Total oil
0.8–1.2 mL
Germany
Key differences
When to pick Stirling
- 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
When to pick Huell Melon
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Stirling
HerbalCitusSpicyFloral
Only in Huell Melon
MelonStrawberryHoneydewFruitySweetOrangeVanilla
Property
| Property | Stirling | Huell Melon |
|---|---|---|
| Alpha acid | 6–12% | 6.9–8% |
| Beta acid | 4–6% | 6–8% |
| Co-humulone | 21–28% | 25–30% |
| Total oil | 1.3–1.9 mL | 0.8–1.2 mL |
| Myrcene | 44–48% | 35–37% |
| Humulene | 19–23% | 10–20% |
| Caryophyllene | 5–7% | 5–10% |
| Farnesene | 11–17% | 0–1% |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |