I've found that Gulo is a great yeast for when you want to finish at a low gravity without sacrificing body. It seems to produce a beer with more body than one might expect. Definitely not sulfurous though.
If you ever brew something like this again do what DFH and others do. Plan to have a target OG of around 1.100 and use a robust yeast or even 2. DO NOT use champagne yeast. It can't metabolize maltose or maltotriose. Instead use something like WLP099. Once primary is almost done do dextrose...
^@madscientist451 has some solid advice. Getting your water chemistry down makes a huge difference in the way that the finished beer is perceived. Minimizing/eliminating oxygen exposure makes a big difference too.
No idea how I wasn't notified of this. Anyway, you are correct that these days Lagunitas IPA is now a 1.012 beer. However, for most of its history it finished at 4.5 °P (~1.018 SG). Source: Jeremy Marshall.
He mentions at around 25:15 that it started...
With an FG that high you're gonna end up with something real sweet like Dark Lord. You can easily replace the prinz with some roasted barley as at that abv the alcohol is going to add a perception of sweetness.