HBC 692 Hop
|Country:||United States of America (USA)|
Origin of the HBC 692 Hop
HBC 692 is an experimental hops cultivar developed by the Hop Breeding Company. HBC 692 resulted from a hybrid pollination of the cultivar Sabro-HBC 438 and open pollination.
Flavor & Aroma Profile of HBC 692
HBC 692 exhibits grapefruit, floral, stone fruit, potpourri, woody, cream, pine, and resinous notes
#grapefruit #floral #stonefruit #potpourri #woody #cream #pine
Brewing Values for HBC 692
These are the common ranges that we've seen with HBC 692 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 Acids (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.
|Beta AcidsThe ratio of alpha to beta acids dictates the degree to which bitterness fades as beer ages. Higher levels of beta acids will result in a slower decline of bittering.||8.3-10.2%9.3% avg|
|Co-Humulone as % of AlphaLow cohumulone hops impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer.||%0% 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 »||1.0-2.2 mL1.6mL avg|
Common Beers and Styles using HBC 692
Some popular beer styles that make use of the HBC 692 hop include Wheat Ale, Golden Ale, American Lager, Pale Ales, India Pale Lager, India Pale Ale, Session IPA, New England IPA & and Imperial IPA.
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