In Radical Brewing, Randy Mosher has a great section on 10 ways to improve stout brewing (including home-roasting flaked oats/funky grains). I plan on employing several of these techniques, including ~5% acidulated malt, into a big, bold stout I am brewing for my brother's 50th. He and I have had some great times in New Orleans, including my own bachelor party, and he's a huge fan of the chicory coffee.
I was thinking of basing the style on Jamil's American Stout, as my brother is also a hophead, but am concerned that this is going to be one of those 'kitchen sink' recipes that ends up being a jumbled mess.
13 lbs American 2 row 1 lb acid malt 1 lb Roasted Barley .75lb Chocolate Malt .75lb crystal 40 .5 lb toasted flaked oats 1 lb toasted buckwheat horizon 1.4 oz 60 minute Centennial a oz 5 minute US-05 @ 67 degrees Secondary with cold-steeped coffee, chicory, cocoa nibs (not sure on amounts) target OG will be mid-70's.
I guess real simply, my question is: what style stout are the popular coffee-ish stouts, such as Founder's Breakfast Stout, DFH Chicory Stout and will the American hops kill the goodness from the adjuncts? I know this question is somewhat subjective, but I would like to draw on people's experience.