Description
Sodium bicarbonate (baking soda) 50 g – raises pH in water treatment
Sodium bicarbonate (NaHCO3), also known as baking soda, is used for brewing water adjustment. It raises the pH and reduces acidity in the mash. It is often used together with calcium carbonate to bring out the flavour of dark beers such as stout and porter.
Dark malt lowers the pH, and the ideal mash pH is 5.2–5.6. Dark beers therefore often benefit from a little more bicarbonate in the water. Calculate the amount in brewing software such as Brewfather, and check with a pH meter if you can.
Technical data
- Chemical name: sodium bicarbonate (NaHCO3)
- Effect: raises pH
- Pack size: 50 g
Frequently asked questions about sodium bicarbonate
When do I use baking soda in brewing?
When the mash pH is too low, typically in dark beers with a lot of dark malt. Baking soda raises the pH, often together with calcium carbonate.
How do I add it?
Salts for the mash are mixed with the malt. Work out the amount in advance based on your water profile and beer style.
Can baking soda affect the flavour?
It adds both bicarbonate and sodium. Small amounts are common, but too much sodium can taste salty, so calculate the amount carefully.
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