HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick HBC 472
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Ahtanum
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
EarthyFloralCitrusGrapefruit
Only in HBC 472
WoodyCoconutFruityWhiskey
Only in Ahtanum
GeraniumPineCedarLemon
Property
| Property | HBC 472 | Ahtanum |
|---|---|---|
| Alpha acid | 7–12% | 3.5–6.5% |
| Beta acid | 7–9% | 4–6.5% |
| Co-humulone | 40–45% | 30–35% |
| Total oil | 1.3–3 mL | 0.5–1.7 mL |
| Myrcene | 35–45% | 45–55% |
| Humulene | 0.5–2% | 15–22% |
| Caryophyllene | 26–32% | 9–12% |
| Farnesene | 3–6% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |