It is more exactly a Szechuan green peppercorn Rye and Wheat Beer.
15% rye, 15% wheat, 60% marris, and 10% caramel, chocolate, etc..
Columbus and Cascade for the hops, for about 60 IBUs, 6.5% abv
The peppercorn is really citrusy, and in mouth, as a kind of freezing effect on the tongue. I think that, with cascade and rye flavor, it will go along very well...
but the yeast is my interrogation. I have few option
T-58 / 70-72°F or 63-64°F
Us-05 / Same temp option
S-23 / 57-59°F
What d'Ya think?