HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Cluster
Alpha acid
5.5–9%
Beta acid
4.5–6%
Total oil
0.4–1 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
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Cluster
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
EarthyFloral
Only in HBC 472
WoodyCoconutFruityCitrusGrapefruitWhiskey
Only in Cluster
Sweet
Property
| Property | HBC 472 | Cluster |
|---|---|---|
| Alpha acid | 7–12% | 5.5–9% |
| Beta acid | 7–9% | 4.5–6% |
| Co-humulone | 40–45% | 33–43% |
| Total oil | 1.3–3 mL | 0.4–1 mL |
| Myrcene | 35–45% | 38–46% |
| Humulene | 0.5–2% | 15–20% |
| Caryophyllene | 26–32% | 8–10% |
| Farnesene | 3–6% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |