Mashing with Lemons

Discussion in 'General Brewing Discussions' started by Megary, Jan 31, 2020.

  1. Megary

    Megary Well-Known Member

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    Reading the latest Craft Beer magazine, there is an interesting article about a brewery in Santa Fe that cuts up whole lemons and adds them to the mash for their Gose. The short version is that they get a lot of fruit character (but not over-the-top lemon flavor) out of the lemons as opposed to the one dimensional tartness of lactic acid.

    Anyone ever try mashing with lemons? Sounds like a nice idea for a summer beer.

    I checked the software, but while Citric Acid is listed, there is no option for lemon juice under "Other Ingredients". I'm not sure if the two would be a 1:1 swap. Best I can find is that the pH of lemon juice is between 2-3. I don't believe Citric Acid would be that strong though I don't know how Brewer's Friend treats citric.

    Thoughts?
     
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  2. thunderwagn

    thunderwagn Well-Known Member

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    John Rowley from Rowley Farmhouse Ales by chance? If so, there's two great episodes on the Sour Hour with him. Great podcasts. Episodes 115 and 116. I'm almost certain I remember talking about a lemon gose.
     
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  3. Megary

    Megary Well-Known Member

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    Yep. That would be the guy. I’ll have to find those podcasts. Thanks.
     
  4. thunderwagn

    thunderwagn Well-Known Member

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  5. Mark Farrall

    Mark Farrall Well-Known Member

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    Sounds interesting. The other thing I love to add a bit of complexity very easily to a kettle sour is a dry hop. Mosaic works well. May try a Citra/Lemon Drop based on this idea.
     
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  6. Trialben

    Trialben Well-Known Member

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    I'd be keeping a PH meter handy there is no say not calculating that ph measurement :).
    A great idea though. I've got a kafir lime tree that I'm looking at incorporating into a lager or wheat style beer maybe mashing is a better Approach when I've herd just one leaf is enough:rolleyes:
     
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