Sodium Bicarbonate (25kg)

Sodium bicarbonate, commonly known as baking soda, is used in brewing primarily for the following purposes: 1. pH Adjustment: Sodium bicarbonate is often used to raise the pH of brewing water. This can be particularly important in styles of beer that require a higher pH for optimal extraction and flavour development, such as certain types of pale ales or stouts. Maintaining the proper pH helps ensure that enzymes work effectively during the mash process. 2. Water Chemistry Adjustment: Breweries frequently adjust their water chemistry to achieve desired flavour profiles. Sodium bicarbonate adds sodium and bicarbonate ions to the brewing water, which can enhance the overall balance of mineral content and contribute to the perceived mouthfeel and body of the finished beer. 3. Enhancing Mouthfeel: The presence of sodium can contribute to a fuller mouthfeel in the beer, making it taste smoother and richer. This can be particularly beneficial in certain beer styles. 4. AciBase Balance: Sodium bicarbonate acts as a buffer, helping to stabilise the pH during various stages of the brewing process. This can be advantageous to prevent drastic changes in acidity that could affect fermentation and beer quality. When using sodium bicarbonate, it's important to manage the quantities carefully. Adding too much can lead to an overly alkaline mash, affecting enzyme activity and ultimately impacting flavour. Brewers should analyse their water profile and perform trials to determine the appropriate amounts for specific recipes and beer styles. Regular testing of pH during mashing and boiling is also advisable to ensure the desired levels are maintained throughout the brewing process.