1.130 to 1.044 is 67% attenuation. On a massive alcoholic beer based with extract I wouldn't expect much more than that. Extracts tend to not be as fermentable as an all-2row mash (designed for fermentability) because:
1. They likely contain crystal malts (dextrins) which are not fermentable.
2. You are not sure what temperature the wort used to produce the extract was mashed at which has large implications on the fermentability of the final product.
In your case however, you're likely in a situation where the brew is simply too alcoholic to go any further (you're at 11.5% ABV).