Beer Maverick

Baking Soda

Scientific Name: Sodium Bicarbonate
Chemical Elements: NaHCO3
Water Impact: Raises pH (adds alkalinity)

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Baking Soda Home Brewing Uses

Baking soda is uncommonly used in home brewing because typically pH needs to be lowered as opposed to increased. Increased pH can lead to extraction of tannins, which will make your beer taste astringent.

If your mash's pH accidentally got too high - either from dark grains or by adding too much calcium chloride - you can fix it by using baking soda. Baking soda will lower the mash's pH, but the exact amount to use is dependent on a lot of factors. Because of this, it is best to use a calculator like Bru'n Water to determine the correct amount.

Dosage Amounts of Baking Soda

2.25 grams of baking soda in 6.75 gallons of water would add 24.2 ppm sodium and 64.1 ppm bicarbonate.


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Yeast  Water Chemistry

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