Thanks for the reply.
I'll try to do the water tub thing, although the fermenter is not at my house ( I live in an apartment with a huge Maine Coon that likes to chew things).
I thought about the autolysis because the yeast is gonna suffer from excess alcohol AND temperature. Right now, it is around 92F. In the cellar it must be near 80 :/
I know i'll probably get higher alcohols and fruity esthers at this temperature, but... patience!
About the recipe, i tried to bring the maltyness from munich and vienna, and the caramel/roast/toffee and color from crystal, biscuit and special B... seemed right. Again, I made that recipe from scratch. lol
AG is easier and cheaper here in brazil... we don't see much extract here. And then again, it is mucho more fun when you do it from scratch!