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?