My wife wants me to make a beer that light in color and tastes like limoncello. I am sure I will get a mash tun and stuff for all grain brewing for christmas and I am planning on trying this for my first AG batch. I have done some reading and it seems like I am going to take the lemon zest at flamout/ sorachi ace for aroma and dry hop strategy. But to achieve the creaminess I plan on using lactose sugar. Is this a bad idea? will it be too cloying sweet/gross?