Description
Sodium bicarbonate (baking soda) 1 kg – raises pH for water treatment
Sodium bicarbonate (NaHCO₃), also known as baking soda, is used for water treatment when brewing beer. It raises the pH and reduces the acidity of the mash. It is often used together with calcium carbonate to bring out the flavour of dark beers such as stout and porter, where dark malt pulls the pH down.
Sodium bicarbonate is one of the most common brewing salts, along with calcium sulphate, calcium chloride, magnesium sulphate and calcium carbonate. Calcium sulphate, calcium chloride and magnesium sulphate lower the pH, while sodium bicarbonate and calcium carbonate raise it.
Features
- Raises pH and reduces acidity
- Suits dark beers such as stout and porter
- Often used together with calcium carbonate
Technical data
- Chemical formula: NaHCO₃
- Contents: 1 kg
Frequently asked questions about sodium bicarbonate
How much sodium bicarbonate should I use?
It depends on your water and the beer style. Use brewing software such as Brewfather: choose your water profile and target profile, and the software calculates how much of each salt you need.
When do I add it?
Salts for the mash are mixed with the malt. Salts for the sparge water are dissolved in a little water first.
Why do dark beers need a higher pH?
Dark malt pulls the pH down. The ideal mash pH is 5.2–5.6, and sodium bicarbonate can be used to raise the pH when the mash gets too acidic.
Related
Betaling
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