Yeah, so I added the roasted garlic as planned about a week ago, and I kegged it today.
Tasted the gravity sample, and it was noticeably smokey/roasted garlicy. The raw garlic did not come through nearly as much as the roasted garlic added to the fermenter did. You could say the garlic flavor enhances the smokey/roasty characteristics of the beer... but I wouldn't.
It's not going to be for everyone, this beer. It's clearly a taste that fans of garlic would like, and everyone else would dislike. To be honest I kind of wish I didn't use any garlic in this recipe because it seems like the base beer would have been better without it.
I'll report back when I've had a glass of it carbed, but I think I've got my answer.