Amarillo Hops 100g – T90 Pellets

Amarillo is an aroma hop that is typically used in only late boil additions, including dry hopping.

Amarillo hops impart a distinct flowery, spicy, tropical, citrus-like flavor and aroma in beer. The citrus has qualities of orange and lemon, like Cascade, but much stronger. Other aroma descriptors include grapefruit, melon, apricot and peach.

Amarillo hops offer solid bittering properties in the 9-11% Alpha Acid range. It also packs one of the highest myrcene oil contents (60-70% of total oils) of any hop. This extremely high Myrcene content gives it a very sweet citrus flavor and aroma that is closer to oranges than grapefruit.

Amarillo has become one of craft brewer’s most favorite hops. It is often paired with Citra, Simcoe, and Mosaic in many juicy IPAs and pale ales.

The Amarillo hop variety was accidentally discovered by Virgil Gamache Farms in 1990 when they found it growing alongside their Liberty hop field. They began cultivating it in 1991, then patented it as a new variety in 2003. It was originally patented under the identifier of VGXP01. It was released to the public shortly after receiving the patent.

Amarillo is sometimes referred to as Amarillo Gold.

These are the common ranges that we’ve seen with Amarillo hops over the years. Each year’s crop can yield hops that have slightly different qualities, so these number ranges are based on history.

Alpha Acid % (AA)
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
7-11%
9% avg
Beta Acid %
Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.
5.5-8%
6.8% avg
Alpha-Beta Ratio
The ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.
1:1 – 2:1
1:1 avg
Hop Storage Index (HSI)
The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C). The freshest hops will always be the best.
32% (Fair)
0.279-0.36
Co-Humulone as % of Alpha
Low cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »
21-24%
22.5% avg
Total Oils (mL/100g)
These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »
1-2.3 mL
1.7mL avg
TOTAL OIL BREAKDOWN:
› Myrcene
Flavors: resinous, citrus, fruity (β-myrcene)
40-70%
55% avg
› Humulene
Flavors: woody, noble, spicy (α-caryophyllene)
19-24%
21.5% avg
› Caryophyllene
Flavors: pepper, woody, herbal (β-caryophyllene)
7-10%
8.5% avg.
› Farnesene
Flavors: fresh, green, floral (β-farnesene)
6-9%
7.5% avg
› All Others
Including β-pinene, linalool, geranoil & selinene
0-28%