Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
HBC 692
Alpha acid
8.9–9.5%
Beta acid
8.3–10.2%
Total oil
1–2.2 mL
United States
Key differences
When to pick Amarillo
- Richer, more complex aroma profile
When to pick HBC 692
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
Shared aromas
FloralGrapefruit
Only in Amarillo
SpicyTropicalCitrusOrangeLemonMelonApricotPeachDank
Only in HBC 692
Stone fruitPotpourriWoodyCreamPine
Property
| Property | Amarillo | HBC 692 |
|---|---|---|
| Alpha acid | 7–11% | 8.9–9.5% |
| Beta acid | 5.5–8% | 8.3–10.2% |
| Co-humulone | 21–24% | - |
| Total oil | 1–2.3 mL | 1–2.2 mL |
| Myrcene | 40–70% | - |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |