I found that spunding my NEIPAs made a huge difference in how long the "juicy" hop aroma lasted. Even with 99.9% pure CO2, injecting it into beer adds far more oxygen than bubbling it through the beer with minimal head pressure, as commercial breweries do. The sulfates at kegging might protect you, or might not be enough.
Some things also seem unnecessary or may vary depending on your circumstances. Not sure why you'd need a protein rest if you're going for permanent haze, and the acid malt amount will depend on your water chemistry to hit your target pH, since at 2% it won't have any flavor contribution.