Thanks for the input. I was kind of going for overpowering (weird as that sounds). Brewing it as a beer mostly to add a little ABV and carbonation more than the flavor, hence the relatively low grain bill and IBU. Odd to say, but I don't really want it to taste too much like beer...more of a beer undertone.
I was going to top off with tea because I was afraid the Green Tea would get lost in the hops/malt, having such a delicate flavor. Figured if it was about half wort and half tea (3g/2g) it would stand more of a chance. Will it hurt the fermentation process you think? Noticed a lot of brewers doing tea beers are adding the tea leaves to the secondary and letting it steep for 2+ weeks or adding the tea at bottling.
I planned on light oak chips, but thanks for validating my thought! Got something right! Wanted to soak them in the whiskey to pull out a little bit extra of that whiskey barrel flavor.