HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Key differences
When to pick HBC 472
- 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 Stirling
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Floral
Only in HBC 472
WoodyEarthyCoconutFruityCitrusGrapefruitWhiskey
Only in Stirling
HerbalCitusSpicy
Property
| Property | HBC 472 | Stirling |
|---|---|---|
| Alpha acid | 7–12% | 6–12% |
| Beta acid | 7–9% | 4–6% |
| Co-humulone | 40–45% | 21–28% |
| Total oil | 1.3–3 mL | 1.3–1.9 mL |
| Myrcene | 35–45% | 44–48% |
| Humulene | 0.5–2% | 19–23% |
| Caryophyllene | 26–32% | 5–7% |
| Farnesene | 3–6% | 11–17% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |