Baking soda
Term from the Brauwerkstatt brewing glossary, category “Brewing water and pH”.
Explanation
Sodium bicarbonate, sold as plain baking soda without additives. It raises mash pH when it is too low, for example in dark beers brewed with soft water. Use it sparingly, as it adds sodium to the beer.
Work it out yourself
Brewing water calculator – Adjust your tap water to the beer style: the calculator tells you how much calcium chloride, gypsum and lactic acid you need.
Test your knowledge
What pH is ideal for the mash?
- About 3.5
- About 5.2–5.6
- About 7
Show answer
Correct: About 5.2–5.6. In this range the enzymes work well and the beer tastes rounded. Lactic acid lowers the pH, baking soda raises it.
Frequently asked questions
My mash pH is too low. What should I do?
Between 5.2 and 5.4, do nothing. Below 5.2, dissolve a little plain baking soda in water, stir it in, wait 5 minutes and measure again. The calculator gives the amount.