Yakima ClustervsHBC 472
Yakima Cluster (bittering) and HBC 472 (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 mL
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 Yakima Cluster
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick HBC 472
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
EarthyFloralFruity
Only in Yakima Cluster
Sweet
Only in HBC 472
WoodyCoconutCitrusGrapefruitWhiskey
Property
| Property | Yakima Cluster | HBC 472 |
|---|---|---|
| Alpha acid | 4.4–9.8% | 7–12% |
| Beta acid | 3–6.1% | 7–9% |
| Co-humulone | 39–42% | 40–45% |
| Total oil | 0.24–0.9 mL | 1.3–3 mL |
| Myrcene | 45–55% | 35–45% |
| Humulene | 17–19% | 0.5–2% |
| Caryophyllene | 6–7% | 26–32% |
| Farnesene | 0–1% | 3–6% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |