|Country:||United States of America (USA)|
|Ownership:||Hop Breeding Company|
|Comparison||Compare with other hops|
Purchase HBC 630 Hops
This hop variety can be purchased at Yakima Valley Hops.
Origin and Geneology of the HBC 630 Hop
HBC 630 is a granddaughter of Warrior. It resulted from a cross made in 2008 between HBC 364 and male parent 21-10-21.
US hops begin to be harvested in mid-to-late August for most aroma varieties.
Flavor & Aroma Profile of HBC 630 Hops
HBC 630 is a dual-purpose hop that can be used in all hop additions throughout the brewing process.
HBC 630 when used as a whirlpool or dry hop addition has distinct cherry candy like – think cherry ludens – aroma, with notes of other stone fruits, raspberry candy, tropical fruits and citrus. A unique variety that offers a different aroma and flavor profile than most varieties available today.
Brewing Values for HBC 630 Hops
These are the common ranges that we've seen with HBC 630 hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||5-7%6% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||2:1 - 3:12:1 avg|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||20-26%23% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||1.5-3.0 mL2.3mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||40-50%45% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||15-20%17.5% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||11-15%13% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||14-34%|
Beer Styles using HBC 630 Hops
Some popular beer styles that make use of the HBC 630 hop include IPA, Wheat Ale, Golden Ale, NEIPA, Pale Ale & Lager.
HBC 630 Hop Substitutions
If the HBC 630 hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your HBC 630 substitutions.
There are no manually picked substitutions for this hop variety. You can instead use our tool that uses data to find similar hops.
Is HBC 630 available in lupulin powder?
Unfortunately, there is no lupulin powder version of the HBC 630 hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop variety in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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