HBC 630
Alpha acid
12–15%
Beta acid
5–7%
Total oil
1.5–3 mL
United States
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick HBC 630
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralCitrusTropical
Only in HBC 630
CherryHerbalRaspberryCandyFruity
Only in Amarillo
SpicyOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | HBC 630 | Amarillo |
|---|---|---|
| Alpha acid | 12–15% | 7–11% |
| Beta acid | 5–7% | 5.5–8% |
| Co-humulone | 20–26% | 21–24% |
| Total oil | 1.5–3 mL | 1–2.3 mL |
| Myrcene | 40–50% | 40–70% |
| Humulene | 15–20% | 19–24% |
| Caryophyllene | 11–15% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |