Hi everyone, I have a recipe matching the "Black full" profile where beersmith is showing that the baking soda addition in the mash is raising the Ph to 5.6 which means I would need to add acid to get it down a little. Could I add the baking soda to the boil instead of the mash? Beersmith shows that if I do that the Ph would be around 5.3 which would be about where I would want it for the stout and not need to add acid. Does the baking soda do anything in the mash or is it just needed for the flavor profile?
Thanks!
Thanks!