HBC 472vsMillennium
HBC 472 (aroma) and Millennium (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Millennium
Alpha acid
14.5–18.5%
Beta acid
4.3–6.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick HBC 472
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Millennium
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Floral
Only in HBC 472
WoodyEarthyCoconutFruityCitrusGrapefruitWhiskey
Only in Millennium
PearToffeeResinHerbal
Property
| Property | HBC 472 | Millennium |
|---|---|---|
| Alpha acid | 7–12% | 14.5–18.5% |
| Beta acid | 7–9% | 4.3–6.5% |
| Co-humulone | 40–45% | 28–35% |
| Total oil | 1.3–3 mL | 1.5–3 mL |
| Myrcene | 35–45% | 35–55% |
| Humulene | 0.5–2% | 15–25% |
| Caryophyllene | 26–32% | 8–10% |
| Farnesene | 3–6% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |