I'm a beginner with two home brews under my belt (IPA, Imperial IPA), which both turned out great. Tomorrow I'm going to brew an American Pale Ale, and I was thinking of tweaking my recipe and adding some coffee undertones. My plan is to add a handful of coffee beans when I dry-hop during the secondary fermentation. But I'm not sure if this is a good idea since most coffee-flavored beers seem to be stouts.
So: Is this a stupid idea? In my mind, it sounds wonderful. I'm a hophead and I love coffee. So why wouldn't I like a hoppy pale ale? Any advice/comments?