Brewing My first Big beer, Russian Imperial stout, what do you think?

[yuval]

25L batch:
5.8 kg Maris Otter (crisp) - 3 srm - 58%
1.5 kg Munich Malt (best maltz) - 8 srm - 15%
0.2 kg Acid Malt - 2 srm - 2%
0.5 kg toasted quick oats - 8 srm - 5%
0.55 kg Amber malt (crisp) - 30 srm - 5.5%
0.45 kg Brown Malt (crisp) - 76 srm - 4.5%
0.65 kg Roasted barley (weyermann) - 413 srm - 6.5%
0.35 kg carafa special 3 (weyermann) - 525 srm - 3.5%
1 kg date honey or dark brown sugar(not sure yet) during fermentation.
50 gr medium toasted oak cubes soaked in bourbon, 3 weeks in the fermenter.

Mash: 67C for 90 minutes, ratio close to 3:1.

boil: 90 min.

hops: 60 grams of apollo(18.7% AA) for 90 min.

yeast: not sure, us-o5 or champaign yeast.

1 month in the primery.
3 months in the secondery.
2 months in the bottle before drinking.

I would love any feedback, thanks, yuval.

 

[yuval]

Ignore the other one, my mistake

 

[Erroneous]

Depending on your og I'd probably do both us-05 first and champagne if it didn't reach a good fg

 

[wonderbread23]

What is the purpose of the acid malt? Combined with the roasted grains, you might be asking for a PH problem.

 

[yuval]

Better efficiency? i should go the other way and up the ph? add salts?

 

[yuval]

Regarding the grain bill, does it look ok?

 

[wonderbread23]

Better efficiency? i should go the other way and up the ph? add salts?

Its hard to know without knowing you water chemistry. Both the acid malt and the roasted grains are going to lower your PH. Whether it lowers it enough to the point of becoming a problem is pretty dependent on your water. If you don't know much about your water, I'd ditch the acid malt and perhaps add a little bit or chalk or baking soda to buffer the PH.