Amarillo

Sweet citrus with orange leading. Bright and floral with tropical notes.

Where It Lives

• Tropical & Citrus

Storytime

Amarillo was discovered somewhat by accident in Washington state and quickly became one of the most popular aroma hops in American craft brewing. What sets it apart is its unusually high myrcene oil content (often 60–70% of total oils), which gives it a distinctly sweet, orange-like citrus character rather than the sharper grapefruit notes found in many other hops. It delivers bright, juicy aroma with a floral lift that has made it a favorite in IPAs and pale ales for nearly two decades.

Key Specs

• Alpha Acids: 9 – 11%
• Total Oil: 1.5 – 2.0 mL/100g
• Origin: United States
• Form: Pellet
• Common Substitutions: Cascade, Centennial, or Citra (in some recipes)
• More tech specs here

Practical Use

Amarillo is primarily used for aroma, though it can contribute solid bittering thanks to its respectable alpha acids. It excels in late boil, whirlpool, and dry hopping, where it brings sweet orange and floral character. It works well across both classic West Coast IPAs and more modern, fruit-forward styles.

Dry hopping 2–4 oz total in 5 gallons is a common range for good impact. Some people push higher in very hop-forward beers, but the sweet citrus can start to feel heavy if overdone.

Best for: Late boil, whirlpool, and dry hopping. Brew day tip: Add late or as a dry hop to preserve the bright orange and floral notes. It pairs especially well with Citra, Mosaic, and Simcoe.