Any of those styles will be great for aging on whiskey barrel chips. I've done a dry stout, robust porter, RIS, rye stout - all with great success. Pick your favorite style and go for it.
All-Grain - Founder's Breakfast Stout Clone
Recipe Type: All Grain
Yeast: Safale S-04
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.086
Final Gravity: 1.023
IBU: 30.3
Boiling Time (Minutes): 60
Color: 36.22
Primary Fermentation (# of Days & Temp): 2 weeks @ 65F
Secondary Fermentation (# of Days & Temp): 4 weeks @ 65F
Tasting Notes: Tweaked BYO's recipe to match stats on Founder's website.
16 lbs. American 2-row
1 lbs American Chocolate Malt
.75 lbs Roasted Barley
9 oz American Black Patent
7 oz Crystal Malt 120°L
22 oz Oats Flaked
.5 oz Nugget (Whole, 13.00 %AA) boiled 60 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 30 min.
.5 oz Mt. Hood (Pellets, 5.00 %AA) boiled 2 min.
2 oz Ground Sumatran coffee at flameout
2 oz Ground Kona coffee cold brewed, added at bottling
2.5 oz Dark bittersweet baker's chocolate at 15 mins.
1.5 oz Unsweetened chocolate baking nibs at 15 mins.
2 pkg. DCL Yeast Safale S-04 Top Quality Ale Yeast
Mashed at 155F for 60 mins. 1.33 qt/lb.
Again, BYO's Replicator numbers didn't match up to Founder's website, so I adjusted. Specifically, the IBUs are waaaay off.