Water profile foreign extra stout

[kevinbrut]

hello to all dear homebrewer brothers this is my first time writing on the forum I hope I'm in the right section and that I will succeed thanks to your advice and criticism in making my first foreign extra stout mainly I have some doubts about the percentages of the special malts which they will end up being crushed all together in the mash another doubt is the most compatible water profile for this fantastic and historic style thanks in advance for the advice and a big greeting from Italy cheers I attach a screenshot of the recipe with the profile water calculated by me

 

[GigaFemto]

The water profile looks OK to me. I am not familiar with some of the grains so I can't comment on them.

--GF

 

[kevinbrut]

The water profile looks OK to me. I am not familiar with some of the grains so I can't comment on them.

--GF

thank you dear for answering me regarding the grains these are currently the grains that I have in the pantry and I would like to consume them before the increase in summer temperatures, last summer I threw most of the special grains in the waste after the summer due to of high temperatures....I think these grains could be compatible for a dark beer?