Ok just got home, here is the recipe for my most recent batch OG 1.072 FG 1.040. I measured OG when moving cooled wort to fermentor, cocoa powder and lactose were added to the boil. I'm suspecting yeast abuse at this point...
3gal recipe based off of
https://www.homebrewtalk.com/showthread.php?t=136707
Mash was within 5 of 154F by submerged thermometer probe
90 min boil
Amount Item
3.75 lb Pale Malt, Maris Otter (3.0 SRM)
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.25 lb Roasted Barley (300.0 SRM)
0.75 oz Fuggles [4.50%] (90 min)
0.25 oz Fuggles [4.50%] (30 min)
0.30 oz Chocolate Extract (Bottling 5.0 min)
4.00 oz Cocoa Powder (Boil 0.0 min)
0.50 lb Milk Sugar (Lactose) (0.0 SRM)
1 Pkgs Nottingham (Danstar #-)
bubbled for around 3 days in the high 60's, tested gravity @ 7+9+11 days, stayed at 1.040 for all testings.
My process:
-heat water to strike temp, I use an online water calc for amt (5 gal aluminum pot w/ BIAB bag already in it)
-pour grain in and stir, wait 5 minutes and stir again
-Cover with lid and let sit for 60 mins stirring occasionally
-heat water in other pots to sparge temp, pull bag out and put sterilized grate(cookie cooling rack) over pot, rest bag on rack, pour sparging water over bag of grain
-heat wort to boiling, proceed with hop additions
-cool in sink with cool water around pot (lid on)
-transfer to sterile fermenter w/ sterile racking wand
-pitch yeast (normally I dump the package of dry yeast in and let it hydrate for a while)
-Aerate by stirring wort briskly w/ sterile slotted spoon making sure to pull air down into wort
-close up and move to partially full bathtub (apartment spare bathroom solution to temp control...)
Beers generally taste ok, they're just flat. I feel that fermentation often stops before it should as well. I end up drinking my flat, hard work anyway, but I'd really like to get over this hump and actually make something I'm proud to share...