Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
HBC 630
Alpha acid
12–15%
Beta acid
5–7%
Total oil
1.5–3 mL
United States
Key differences
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick HBC 630
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralTropicalCitrus
Only in Amarillo
SpicyOrangeLemonMelonApricotPeachGrapefruitDank
Only in HBC 630
CherryHerbalRaspberryCandyFruity
Property
| Property | Amarillo | HBC 630 |
|---|---|---|
| Alpha acid | 7–11% | 12–15% |
| Beta acid | 5.5–8% | 5–7% |
| Co-humulone | 21–24% | 20–26% |
| Total oil | 1–2.3 mL | 1.5–3 mL |
| Myrcene | 40–70% | 40–50% |
| Humulene | 19–24% | 15–20% |
| Caryophyllene | 7–10% | 11–15% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |