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

Increased pH in your mash can lead to extraction of tannins, which will make your beer taste astringent.

If your mash's pH is too low, baking soda will help remedy the situation. Baking soda will raise 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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