ToyomidorivsUltra
Toyomidori (bittering) and Ultra (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Ultra
Alpha acid
3–9.7%
Beta acid
3.6–5%
Total oil
0.8–1.5 mL
United States
Key differences
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Ultra
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Mild
Only in Toyomidori
FruityTobaccoGreen
Only in Ultra
PleasantFloral
Property
| Property | Toyomidori | Ultra |
|---|---|---|
| Alpha acid | 11–13% | 3–9.7% |
| Beta acid | 5–6% | 3.6–5% |
| Co-humulone | 40% | 25–35% |
| Total oil | 0.8–1.2 mL | 0.8–1.5 mL |
| Myrcene | 58–60% | 50–60% |
| Humulene | 9–12% | 10–15% |
| Caryophyllene | 4–5% | 6–9% |
| Farnesene | 0–1% | 0–1% |
| Origin | Japan | United States |
| Purpose | Bittering | Aroma |
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