I did a 5.5 gallon batch of a sweet stout AG BIAB. OG was 1.060 and the SG is currently at 1.026. It was a total of 10 lbs of grain exactly and 1lb. Lactose. I mashed at 152F for 60 min. I used Wyeast #1318 - London Ale III, attenuation is 71%-75% (according to Wyeasts site for this yeast) and I've held the temp steady at 68F for about 2 weeks now. I know the 1lb. of Lactose adds a lot of unfermentables but I just wasnt sure how much. Perhaps the other grain besides the base malt wont ferment out too much either? Here is the grain bill:
7 lbs - Maris Otter
1 lb - Chocolate Malt
1 lb - Malted Oats
0.5 lb - Crystal 120L
0.25 lb - Carafa III
0.25 lb - Coffee Malt
1 lb - Lactose Sugar
Does the SG of 1.026 sound like it is about as low as it is going to get? I used a 1.5L Starter of London Ale III.
Edit: I'm not complaining about a nice 4.5% sessionable sweet stout, I was just trying to get an idea of what this would end at if I didnt use any lactose. Thanks!
7 lbs - Maris Otter
1 lb - Chocolate Malt
1 lb - Malted Oats
0.5 lb - Crystal 120L
0.25 lb - Carafa III
0.25 lb - Coffee Malt
1 lb - Lactose Sugar
Does the SG of 1.026 sound like it is about as low as it is going to get? I used a 1.5L Starter of London Ale III.
Edit: I'm not complaining about a nice 4.5% sessionable sweet stout, I was just trying to get an idea of what this would end at if I didnt use any lactose. Thanks!