When adjusting water chemistry with sodium hydrogen carbonate (NaHCO\u2083), the amount needed depends on:<\/p>\n
Your original water profile<\/p>\n<\/li>\n
The desired final pH of the mash (typically 5.2-5.6)<\/p>\n<\/li>\n
The beer style (dark beers often require more adjustment than light beers)<\/p>\n<\/li>\n
The amount and type of malt used<\/p>\n<\/li>\n<\/ol>\n
1 gram of sodium hydrogen carbonate per 25 litres of water<\/strong> Will add approx:<\/p>\n 27 ppm sodium (Na\u207a)<\/strong><\/p>\n<\/li>\n 73 ppm bicarbonate (HCO\u2083-)<\/strong><\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n This will raise the mash pH slightly, which is especially useful when using very dark malts.<\/p>\n If you have soft water with low alkalinity (e.g. RO or rainwater) and you want to brew a dark beer with a high content of roasted malts, you can add 2-3 grams of sodium hydrogen carbonate per 25 litres of liquid water<\/strong>. This will help neutralise the acidity that dark malts contribute and ensure a suitable mash pH.<\/p>\n Don't add too much - over 5 grams per 25 litres can give a salty or soda-like taste.<\/p>\n<\/li>\n Use pH measurement as a guide. Start low and measure during mashing.<\/p>\n<\/li>\n If necessary, use a water treatment tool such as Bru'n Water<\/a> or Brewer's Friend<\/a> for accurate calculations.<\/p>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":" Sodium bicarbonate in beer brewing as a tool to balance water chemistry and achieve better control over the mashing process and the final beer profile.<\/p>\n\n
Example - Dark beer (stout or porter):<\/strong><\/h3>\n
Caution:<\/strong><\/h3>\n
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Sodium bicarbonate<\/h1>\n