Lawton
Alpha acid
3.5–4%
Beta acid
3–3.2%
Total oil
-
United States
HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Key differences
When to pick Lawton
- Bittering workhorse - efficient in the mash
When to pick HBC 472
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
WoodyEarthy
Only in Lawton
PungentDank
Only in HBC 472
FloralCoconutFruityCitrusGrapefruitWhiskey
Property
| Property | Lawton | HBC 472 |
|---|---|---|
| Alpha acid | 3.5–4% | 7–12% |
| Beta acid | 3–3.2% | 7–9% |
| Co-humulone | - | 40–45% |
| Total oil | - | 1.3–3 mL |
| Myrcene | - | 35–45% |
| Humulene | - | 0.5–2% |
| Caryophyllene | - | 26–32% |
| Farnesene | - | 3–6% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |