HBC 472 Hops (Pellets)

HBC 472 Hops (Pellets)

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HBC 472 hops were bred and 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. The uniqueness of the flavor characteristics HBC 472 gives to beer has generated a great deal of interest in this cultivar among brewers. This special hop is truly one of a kind with considerable potential.

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 "472 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, especially evident in darker, malt-forward beers. The robust character of this hop lends well to full flavor beer styles such as pale ales, IPAs, porters, stouts, and barrel-aged beers.

Hop Statistics
Alpha Acids: 9.0 – 11.0%
Beta Acids: 7.0 – 9.0%
Alpha-Beta Ratio: 1.00 - 1.57
Cohumulone: (% of alpha acids): 44%
Total Oils in mls per 100 grams dried: 1.5 – 2.5
Community Q&A

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MoreFlavor Store
Michael McNelly on Sep 13, 2022
Quality item
Patrick S on May 25, 2022
Michael McNelly on Sep 13, 2022
for a recipe.
Jordan V on Jul 15, 2022
Quality item
Patrick S on May 25, 2022
Recommend by a friend.
Rebecca I on Feb 7, 2022
used this before. wonderful
Gary K on Dec 20, 2021
For a Golden Stout recipe
Jay S on Feb 4, 2021
coconut for nut brown
Trevor D W on Sep 27, 2020
Why not?
Bob D on May 28, 2020
Flavor profile seemed like it would make a good summer night NEIPA
Karst D on May 15, 2020
Been watching for availability on this hop for a while - finally have time to brew again and found out that it's available. Coconut/Barrel Aged Wood flavors sound very interesting.
Matt T on Apr 7, 2020
making a hazy ipa
TITUS E on Feb 11, 2020
I'm a scientist
Valued C on Jan 6, 2020
for a recipe.
Jordan V on Jul 15, 2022
Recommend by a friend.
Rebecca I on Feb 7, 2022

5.0 / 5.0
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Rated 5 out of 5
Great late hop addition.
I conducted a competition over the last year to see which hop would suit me best as a dry-hop addition to a classic American pale ale. I held the base ingredients the same and varied just the dry hop, which was applied about half way through the primary fermentation. My dry-hop method is to, after a week of fermentation, pull the bubbler and feed the pellets straight into the wort. Works great.
The base ingredients were:
Great Western Malting Crystal 15L - 1 lb Milled
7 lb Ultralight Malt Extract Bag
Magnum Pellet Hops 1 oz (long boil)
Cascade Pellet Hops 2 oz (short boil)
Safale US-05 American Ale Yeast (Fermentis) - 11.5 g
The dry-hop contenders were:
Columbus, Mosaic, Idaho Gem, Lotus, Zappa, and HBC-472

The consensus winner among my stable of taste testers was HBC-472. Each contender got more than one batch brewed and often the comparisons were A-B, even blind sometimes.
June 12, 2023
1 year ago