Hey guys so we brewed a stout a 3 weeks ago and the FG finished at 1.026.
20 lb (74.1%) Maris Otter Pale Ale Malt; Thomas Fawcett
2.0 lb (7.4%) German CaraMunich I
2 lb (7.4%) Roasted Barley; Briess
2 lb (7.4%) Chocolate Malt; Breiss
1.0 lb (3.7%) Black Malt; Briess
2.0 oz Eroica (12.0%) - added during boil, boiled 60
2.0 oz Willamette (5.0%) - added during boil, boiled 30
2.0 oz Willamette (5.0%) - added during boil, boiled 0
White Labs WLP004 Irish Stout
mashed at 155-156 degrees for 60 min.
Our OG was approx. 10 points higher than expected at 1.076 or so.
It has a very roasty taste and is not overbearingly sweet. Should we be ok? We are also going to add some cold pressed coffee to the keg which will add more roasty/chocolately notes.
EDIT: I am asking if 1.026 FG is too high and should we try to get it lower with beano?