HBC 692
Alpha acid
8.9–9.5%
Beta acid
8.3–10.2%
Total oil
1–2.2 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 692
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Amarillo
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
GrapefruitFloral
Only in HBC 692
Stone fruitPotpourriWoodyCreamPine
Only in Amarillo
SpicyTropicalCitrusOrangeLemonMelonApricotPeachDank
Property
| Property | HBC 692 | Amarillo |
|---|---|---|
| Alpha acid | 8.9–9.5% | 7–11% |
| Beta acid | 8.3–10.2% | 5.5–8% |
| Co-humulone | - | 21–24% |
| Total oil | 1–2.2 mL | 1–2.3 mL |
| Myrcene | - | 40–70% |
| Humulene | - | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | - | 6–9% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |