I don't know how it will taste, but the smell from the airlock makes my mouth water.
I'll let someone else with more experience weigh in on if acid or acidulated malt should be added to drop the pH further to, say, 5.3, or if 5.5 is close enough.
FWIW, Brun Water predicted a mash pH of 5.3, which is what I was shooting for.
Primary 1: Maibock
Primary 2: Marzen (Oktoberfest)
Primary 3: Empty
Bottled/Kegged: Grateful Dead Guy, Bourbon Barrel Porter, Oktoberfest, Maibock, Barnyard Brown Ale, EdWort's Robust Porter, BierMuncher's Centennial Blonde, Mosaic APA, Moose Drool clone plus, Raging Red Irish Ale, Galaxy APA, Dead Guy clone