XJA2/436
Alpha acid
11.5–16.4%
Beta acid
7.8–8.4%
Total oil
1.1–1.7 mL
South Africa
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick XJA2/436
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- 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
LemonCitrus
Only in XJA2/436
ZestPapayaCataloupeGooseberryResinBlueberry
Only in Amarillo
FloralSpicyTropicalOrangeMelonApricotPeachGrapefruitDank
Property
| Property | XJA2/436 | Amarillo |
|---|---|---|
| Alpha acid | 11.5–16.4% | 7–11% |
| Beta acid | 7.8–8.4% | 5.5–8% |
| Co-humulone | 29–30% | 21–24% |
| Total oil | 1.1–1.7 mL | 1–2.3 mL |
| Myrcene | 18–30% | 40–70% |
| Humulene | 21–35% | 19–24% |
| Caryophyllene | 11–13% | 7–10% |
| Farnesene | 8–18% | 6–9% |
| Origin | South Africa | United States |
| Purpose | Bittering | Aroma |