Chelan
Alpha acid
12–15%
Beta acid
8.5–10%
Total oil
1.5–1.9 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 Chelan
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick HBC 472
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralCitrusFruity
Only in Chelan
Mild
Only in HBC 472
WoodyEarthyCoconutGrapefruitWhiskey
Property
| Property | Chelan | HBC 472 |
|---|---|---|
| Alpha acid | 12–15% | 7–12% |
| Beta acid | 8.5–10% | 7–9% |
| Co-humulone | 33–35% | 40–45% |
| Total oil | 1.5–1.9 mL | 1.3–3 mL |
| Myrcene | 45–55% | 35–45% |
| Humulene | 12–15% | 0.5–2% |
| Caryophyllene | 9–12% | 26–32% |
| Farnesene | 0–1% | 3–6% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |