Peaches and Cream Hazy IPA/American Wheat - American IPA

Add lactose at end of boil
Add peach extract, 2oz per 5 gal, at kegging
2:1 Cl/SO4 ratio
Add 1.3 tsp CaCl and 0.5 tsp CaSO4 added to Savannah gw profile
End at 150 ppm Cl, 75 ppm SO4, and 67ppm Ca

In the end, did not add the peach extract. Didn't need it. Combination of hops and biotransformation from 3-day dry hops added during fermentation made this a juicy delight. Very high tangerine, apricot and some pine in nose. Malt in background but provided a bready sweet vibe. Flavor was more piney forwarded at MH level, then more clean citrus of orange and lemon. Bitterness is medium and balances with the bready malt. Finish is citrusy sweet with then lingering dry bitterness to balance long term. A creamy mouthfeel and surprisingly no tannins with all the hops. Definitely one to make when looking to use up hops!