Lemon Verbena Harvest IIPA

After trying Stone's Anniversary IIPA, I decided to brew my own. I've used lemon verbena before in a brew, but that was during the boil. In contacting Stone, they used their lemon verbena as a dry hop stating that, "it smells more lemony than lemon does." Which is true BTW.

Here's my stab at an IIPA using lemon verbena and trying to make it over-the-top lemony w/o using lemons:


Ingredients
12.0 lbs Pale Malt (2 Row) US (2.0 SRM) 77.4%
2.0 lbs Vienna Malt (3.5 SRM) 12.9 %
1.0 lbs Biscuit Malt (23 SRM) 6.5 %
8.0 oz Caramel/Crystal Malt - 20L 3.2 %


0.50 oz Motueka [7.00 %] - First Wort 20.0 min 6.3 IBUs
0.25 oz Sorachi Ace [14.00 %] - First Wort 20.0 min 6.3 IBUs
1.50 oz Sorachi Ace [14.00 %] - Boil 60.0 min 57 IBUs
0.50 oz Motueka [7.00 %] - Boil 30.0 min 7.2 IBUs
0.25 oz Sorachi Ace [14.00 %] - Boil 30.0 min 7.2 IBUs
0.50 oz Motueka [7.00 %] - Boil 20.0 min 5.7 IBUs
0.25 oz Sorachi Ace [14.00 %] - Boil 20.0 min 5.7 IBUs
0.50 oz Motueka [7.00 %] - Boil 5.0 min 1.9 IBUs
0.25 oz Sorachi Ace [14.00 %] - Boil 5.0 min 1.9 IBUs

Secondary:

.50 oz Sorachi Ace Dry Hop
1.0 oz Motueka Dry Hop
1.0 oz dried lemon verbena leaves


SO-5
Irish Moss

Beer Profile
Est Original Gravity: 1.077 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.7 % Bitterness: 98.7 IBUs Est Color: 8.0 SRM



I'm brewing this tomorrow. Any input appreciated. I was worried about a possible infection from using the dried leaves in the secondary, but this is a high ABV beer and I'll be using hops too. No experience using them that way......


TIA