HBC 472vsWillamette
HBC 472 (aroma) and Willamette (dual purpose) 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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 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
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Willamette
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralCitrus
Only in HBC 472
WoodyEarthyCoconutFruityGrapefruitWhiskey
Only in Willamette
IncenseElderberryCaramelCurry
Property
| Property | HBC 472 | Willamette |
|---|---|---|
| Alpha acid | 7–12% | 4–7.2% |
| Beta acid | 7–9% | 3–4.5% |
| Co-humulone | 40–45% | 28–35% |
| Total oil | 1.3–3 mL | 0.6–1.6 mL |
| Myrcene | 35–45% | 30–40% |
| Humulene | 0.5–2% | 20–27% |
| Caryophyllene | 26–32% | 7–8% |
| Farnesene | 3–6% | 5–6% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding