TillicumvsHuell Melon
Tillicum (bittering) and Huell Melon (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Tillicum
Alpha acid
13.5–15.5%
Beta acid
9.5–11.5%
Total oil
-
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 Tillicum
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Huell Melon
- 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 Tillicum
Stone fruitCitrus
Only in Huell Melon
MelonStrawberryHoneydewFruitySweetOrangeVanilla
Property
| Property | Tillicum | Huell Melon |
|---|---|---|
| Alpha acid | 13.5–15.5% | 6.9–8% |
| Beta acid | 9.5–11.5% | 6–8% |
| Co-humulone | 35% | 25–30% |
| Total oil | - | 0.8–1.2 mL |
| Myrcene | 39–41% | 35–37% |
| Humulene | 13–15% | 10–20% |
| Caryophyllene | 7–8% | 5–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |