HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick HBC 472
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralCitrusGrapefruit
Only in HBC 472
WoodyEarthyCoconutFruityWhiskey
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachDank
Property
| Property | HBC 472 | Amarillo |
|---|---|---|
| Alpha acid | 7–12% | 7–11% |
| Beta acid | 7–9% | 5.5–8% |
| Co-humulone | 40–45% | 21–24% |
| Total oil | 1.3–3 mL | 1–2.3 mL |
| Myrcene | 35–45% | 40–70% |
| Humulene | 0.5–2% | 19–24% |
| Caryophyllene | 26–32% | 7–10% |
| Farnesene | 3–6% | 6–9% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |