I wasn't suggesting that a brett porter would be sour, just that it's possible to go off the beaten path with them if done correctly.
I've never had problems with chocolate malt & I use it pretty frequently. It doesn't have that chocolate flavor like someone would expect if you handed them a "chocolate beer", but it does have some dark chocolate nuances to it. Be light handed when adding it to a recipe.
Depending on your batch size/mash tun/system efficiency, 6oz of carafe sounds like way too much. When I use a roasted malt for some color, I keep it under a half of a percent of the grist. Closer to a quarter of a percent.
No comment on the coconut. I'm not a fan.
BN Army // 13th Mountain Division 