Purchase HBC 472 Hops
This hop variety can be purchased at Yakima Valley Hops.
Origin and Geneology of the HBC 472 Hop
Developed through the Hop Breeding Company (HBC) in the Yakima Valley, Washington and is the result of the open pollination of a wild American hop known as the subspecies neomexicanus.
US hops begin to be harvested in mid-to-late August for most aroma varieties.
Flavor & Aroma Profile of HBC 472 Hops
HBC 472 is an aroma hop that is typically used in only late boil additions, including dry hopping.
The aroma of the HBC472 hop cones consists of floral, woody, earthy, and coconut. In beer, this hop delivers a surprising fruity note along with its distinctive coconut-woody character. When hopped aggressively in IPA style beers, citrus and grapefruit aromas rule, but a fascinating whiskey/bourbon and coconut character breaks into the background
Brewing Values for HBC 472 Hops
These are the common ranges that we've seen with HBC 472 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.||7-9%8% 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.||1:1 - 2:11:1 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 »||40-45%42.5% 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 »||1.3-3.0 mL2.2mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||35-45%40% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||0.5-2%1.3% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||26-32%29% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||3-6%4.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||15-35.5%|
Beer Styles using HBC 472 Hops
Some popular beer styles that make use of the HBC 472 hop include Pale Ale, IPA, Porter, Stout, IPL & Cream Ale.
HBC 472 Hop Substitutions
If the HBC 472 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 472 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 472 available in lupulin powder?
Unfortunately, there is no lupulin powder version of the HBC 472 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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