CentennialvsHBC 472
Centennial (dual purpose) and HBC 472 (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Centennial
Alpha acid
7–12%
Beta acid
3.5–5.5%
Total oil
1–3 mL
United States
HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Key differences
When to pick Centennial
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick HBC 472
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusFloralGrapefruit
Only in Centennial
PineTangerine
Only in HBC 472
WoodyEarthyCoconutFruityWhiskey
Property
| Property | Centennial | HBC 472 |
|---|---|---|
| Alpha acid | 7–12% | 7–12% |
| Beta acid | 3.5–5.5% | 7–9% |
| Co-humulone | 23–30% | 40–45% |
| Total oil | 1–3 mL | 1.3–3 mL |
| Myrcene | 55–65% | 35–45% |
| Humulene | 10–20% | 0.5–2% |
| Caryophyllene | 5–7% | 26–32% |
| Farnesene | 0–1% | 3–6% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |