your grist is made up of malts that do not attenuate as highly as base malts so that may have something to do with it.
I used the recipe calculator on brewersfriend.com....
It suggested a FG of 1.017
No one ever tried this?
Yes, quite true. Assuming the beer was not racked to a secondary vessel prior to the perceived stall, there would be very little oxygen in the air space.Well you wouldn't really be shaking oxygen into it if, after a couple weeks, it's covered with a dense C02 blanket and capped with an airlock. But yes, good point. I did not mean to remove the airlock and shake the hell out of it. Just give it a nice swirl... guess that's a better word.
Can you recommend any calculators?
recipie calcualtors?
http://tastybrew.com/calculators/recipe.html
http://www.brewersfriend.com/homebrew/recipe/calculator
However these do not account for sucrose fermenting out 100% and lactose fermenting out 0%, but a little four function works fine for that.
Excel is also a great tool for recipe formulation. The flexibility of being able to fix the equations any way you see fit is wonderful.
I have used the brewersfriend calculator and now found that it is inaccurate when calculating FG....
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