Szechuan Peppercorns in Porter

[Stuporjew]

Hey folks!!!
I'm a crazy home brewer from Texas with an experiment on the brain...
Szechuan Peppercorns in beer. I have a porter recipe I cooked up that I'm brewing tomorrow, and was wondering if any of ya'll had done anything with this interesting spice. Here's what I cooked up, recipe-wise, more or less.
Thanks in advance for any comments, or advice.

11 Lb. 2-row
-1.2 Lb. caramel 75
-11 Oz. Chocolate Malt
-.25 Lb. Flaked oats
-.25 Lb. Carafoam

-.75 Oz. Colombus (Boil)
-.60 Oz. Striesselspalt (Whirlpool)
-.75 Oz. Szechuan Peppercorns

-1028 English ale yeast

-.5 Lb. Lactose (Boil)

 

[Porchfddler]

I tried it with lemon zest in a Saison. It was ok but a little strange


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[Porchfddler]

I'd suggest grinding some up and putting them into a beer that's already brewed to see if you like it.


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[Hopinista]

I think it's a cool idea, but I personally would use them in a different base, maybe a saison like the poster above said. Maybe roll with the Chinese theme and throw in some lime zest and cilantro too?