Milk Stout Fermentation Help

I brewed a milk stout three weeks ago (original gravity of 1.066) and I checked the gravity today to bottle only to see that it was only at 1.026 (not 1.017 in the recipe). I put it back in the closet for another week but am wondering if I will have to repitch yeast next weekend when (and if) it is ready to bottle. Thanks in advance.

Jason

what was the recipe and what are fermentation temps?

The recipe is as follows:

5 lbs- 2 row brewer's malt
1.2 lbs- Light Dry Malt Extract
1lb - Crisp Roasted Barley
12 oz - 2 row Caramel 60
12 oz - Crisp Chocolate Malt
12 oz - Weyermann Munich Type II
10 oz - Flaked Barley
8 oz - Flaked Oats

1/2 oz - Magnum (60 minutes)
1 oz - Kent Goldings (5 minutes)

1 lb - Lactose (10 minutes)

Safale us-05

Mashed 151*F for 75 minutes
Fermented at 68 for 3 weeks

Original gravity of 1.066
Gravity after three weeks was 1.026

where did you get the 1.017 from? the 1.026 sounds a little high, but based on the recipe its not that far off. lactose is totally unfermentable and dark/crystal malts are mostly unfermentable, so 75% attenuation is a bit of a reach on this one

I got the ingredients from Brewmasters Warehouse and used their brew builder to calculate everything for the recipe. I think I'm going to let it sit another week, check the gravity wed. and friday and if its ready bottle on saturday?