Sodium Bicarbonate • Raises Alkalinity • For Dark Beers

Baking soda raises alkalinity and pulls mash pH back up, which is what a roast-heavy grist often needs when dark malts drop the mash too low. It dissolves readily, unlike chalk, so it acts on the mash you actually brew with. It brings sodium along with the bicarbonate, so modest doses work best.

How to Use

• Add to the mash, not the boil.
• Typical rate: up to 1 tsp per 5 gallons.
• Reach for it in stouts and porters when mash pH runs low.

Specifications

• Contents: Food-grade sodium bicarbonate (NaHCO3)
• Net weight: 2 oz
• Use: Mash pH / alkalinity adjustment