Description
Amarillo hop pellets 100 g – fruity American aroma hop
Amarillo is an American aroma hop known for an intense aroma of orange, citrus, peach and tropical fruit. The variety was developed by Virgil Gamache Farms and released in 2003. It gives the beer a fruity, lively hop profile.
Aroma and flavour
BarthHaas describes strong fruit aromas such as apricot, peach, ripe banana and honeydew melon, with tart notes of grapefruit and lime.
Uses and beer styles
- Aroma hop for late additions, hop stand and whirlpool
- Dry hopping
- IPA, pale ale and wheat ale
- Often combined with Citra, Simcoe and Mosaic
Alternative hops: Yellow Sub.
Technical data
- Origin: USA
- Typical alpha acid for the variety: 6.7–11%
- Beta acid: 5–7.1%
- Total oil: up to 1.9 ml/100 g
- Myrcene: 16.7–70% of oil
- Humulene: up to 23.7% of oil
- Pack size: 100 g pellets, vacuum-packed
Storage
The hops are vacuum-packed and stored in a freezer room at -18 °C. We prioritise hops from the last two harvests, but older hops can be just as good when stored correctly. Read more about shelf life and storage in the article by Yakima Valley Hops (PDF).
Frequently asked questions about Amarillo
Which hops pair well with Amarillo?
Amarillo is often combined with Citra, Simcoe and Mosaic. It also works well on its own when you want a clear orange and peach character.
Which alpha acid should I use in my calculations?
The alpha acid for the lot you receive is stated in the product title. Use that figure when calculating bitterness. The range under Technical data shows typical values for the variety and varies from year to year.
When should I dry hop?
Dry hopping is usually done around day 7–9, preferably once primary fermentation is over and the temperature has dropped. Early, heavy dry hopping can give vegetal flavours, but for NEIPA many brewers dry hop earlier for biotransformation. For a hop stand, hold the wort at 70–90 °C for 10–30 minutes.
How can I tell if the hops are still good?
Fresh pellets are green. Brown pellets or a cheesy smell indicate that the hops have oxidised. Yakima Valley Hops recommends using pellets within five years of pelletising, but hops kept cold and away from light and oxygen can last longer.
Related
Betaling
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