I am still trying to get a grasp on salt additions to my RO water and this is only my fourth batch of all grain. I have been playing with suggested additions from the brewersfriend Balanced II water profile for an IIPA I would like to brew. The profile is suggesting 220ppm of HCO3 yet my calculated mash PH is 5.71 without any addition. Adding baking soda to the calculator pushes NA high and of course raises PH to 6.3. From all the searches I have done, pretty much all I can find about adding baking soda is to raise PH. What other benefits does adding HCO3 have to the mash? What am I missing here?