Wakatu
Alpha acid
6.5–8.5%
Beta acid
8–8.5%
Total oil
0.9–1.2 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 Wakatu
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralTropical
Only in Wakatu
LimeZest
Only in Amarillo
SpicyCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Wakatu | Amarillo |
|---|---|---|
| Alpha acid | 6.5–8.5% | 7–11% |
| Beta acid | 8–8.5% | 5.5–8% |
| Co-humulone | 28–30% | 21–24% |
| Total oil | 0.9–1.2 mL | 1–2.3 mL |
| Myrcene | 35–36% | 40–70% |
| Humulene | 16–17% | 19–24% |
| Caryophyllene | 8–9% | 7–10% |
| Farnesene | 6–7% | 6–9% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |