Forgot sauermalz... how about lemon juice?

[bovineblitz]

I'm soon going to be brewing a highly hopped wheat beer and will be adding a lot of citrus zest at flameout. I forgot to grab a few ounces of sour malt to help acidify the mash a bit and don't have time to head out to the LHBS. I was thinking... I'm doing a citrusy beer anyways, why not just use the citric acid present in a lemon?

Can anyone see a problem arising from this?

 

[ajdelange]

Certainly not if you are shooting for citrusy flavors. If you look at the really old homebrewing books (Bravery, for example) many of the recipes call for some citric acid. It's use seems to have gone out of favor and I often assumed that it was because people feared citrus flavors in their beers.