Sodium Bicarbonate 100g
Mangrove Jack's
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Sodium Bicarbonate (Baking Soda) is used in brewing water chemistry to control its pH and is common in the production of dark beer styles to counteract the over acidification that can be caused by dark malts. Alkalinity is a property of liquids. Technically, it is the ability of a solution to resist (or buffer) a change in its pH value when acids are added. The three essential ions that contribute to alkalinity are the hydroxide ion (OH–), the carbonate ion (CO32–), and the bicarbonate ion (HCO3-). In water, they react with acidic substances to form salts. Alkalinity ions are thus acid reducers; they increase water’s pH value. Depending on the suitability of a given brewing water for a particular beer style, a brewer may use water additives to change the water’s pH toward more acidity or alkalinity. Alkalinity is often reported as either mg of bicarbonate (HCO3–) ions per litre or as the equivalent amount of calcium carbonate (CaCO3) in mg per litre(=ppm); the concentration relationship is CaCO3 = 0.82 × HCO3–. For brewing waters, the alkalinity should not exceed 100 mg bicarbonate/l, with a value of 50mg/l being much better.
Description
Sodium Bicarbonate (Baking Soda) is used in brewing water chemistry to control its pH and is common in the production of dark beer styles to counteract the over acidification that can be caused by dark malts. Alkalinity is a property of liquids. Technically, it is the ability of a solution to resist (or buffer) a change in its pH value when acids are added. The three essential ions that contribute to alkalinity are the hydroxide ion (OH–), the carbonate ion (CO32–), and the bicarbonate ion (HCO3-). In water, they react with acidic substances to form salts. Alkalinity ions are thus acid reducers; they increase water’s pH value. Depending on the suitability of a given brewing water for a particular beer style, a brewer may use water additives to change the water’s pH toward more acidity or alkalinity. Alkalinity is often reported as either mg of bicarbonate (HCO3–) ions per litre or as the equivalent amount of calcium carbonate (CaCO3) in mg per litre(=ppm); the concentration relationship is CaCO3 = 0.82 × HCO3–. For brewing waters, the alkalinity should not exceed 100 mg bicarbonate/l, with a value of 50mg/l being much better.