HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Lawton
Alpha acid
3.5–4%
Beta acid
3–3.2%
Total oil
-
United States
Key differences
When to pick HBC 472
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Lawton
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
WoodyEarthy
Only in HBC 472
FloralCoconutFruityCitrusGrapefruitWhiskey
Only in Lawton
PungentDank
Property
| Property | HBC 472 | Lawton |
|---|---|---|
| Alpha acid | 7–12% | 3.5–4% |
| Beta acid | 7–9% | 3–3.2% |
| Co-humulone | 40–45% | - |
| Total oil | 1.3–3 mL | - |
| Myrcene | 35–45% | - |
| Humulene | 0.5–2% | - |
| Caryophyllene | 26–32% | - |
| Farnesene | 3–6% | - |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |