Will adding hops into the mash also have an anti bacterial effect? maybe hopping the mash with other bittering agents added would give a good modern flavor and kill some of the unwanted bugs at the same time.
Not sure what was meant by adding unmashed grain to the fermenter to replace the bugs that got killed. I think ideally I want no bugs in the beer except for the yeast added for fermentation, but I do understand there will be some souring to the beer no matter what I do with a non boiled beer.
I thought you were trying to make a "living" beer, thus the no-boil method, so I assumed you didn't want to kill off the native bacteria.
The added grain was there because I was giving an example of a specific beer that can be made by the no-boil method that takes advantage of the fact that the beer will tend to sour. The hops are kept low to limit the anti-bacterial effect in this beer, but, yes, more hops will tend to suppress Lactobacillus. A lot of bitterness and some hop flavors will clash with sourness, so in this case it would be desirable to keep the bitterness low.
If you want to make a more middle of the road style, you could try making something like a Stout or Porter. In those beers you would need less hop flavor or bitterness thanks to the roast flavors. Also, a little souring was common in these beers, traditionally, and wouldn't necessarily ruin the flavor.
One thing I never understood about no-boil beer is why there isn't a risk of botulism. Is it because these beers would usually go sour and end up with a low pH? In that case, would an un-soured, no-boil beer still be safe?