My first attempt at a sweet/milk stout seems to be stuck at 1.028. It's been in the fermenter for 18 days now. This is my first time using lactose, so I don't really know where it should finish, but I was thinking something closer to 1.020 or so. Can it really be done at 1.028? Here's the recipe (partial mash at 154F and partial boil):
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 2.5 gal
Estimated OG: 1.061 SG
Estimated Color: 36.8 SRM
Estimated IBU: 32.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
2 lbs Pale Malt, Maris Otter 23.17 %
12.0 oz Black (Patent) Malt 8.69 %
8.0 oz Oats, Flaked 5.79 %
7.0 oz Crystal Light - 45L 5.10 %
4.0 oz Chocolate Malt 2.90 %
3.0 oz Crystal Extra Dark - 120L 2.20 %
3.75 lbs Extra Light Dry Extract 43.45 % (15 minutes)
12.0 oz Milk Sugar (Lactose) 8.69 % (2 minutes)
1.40 oz Bramling Cross [5.00 %] (60 min)
0.63 oz Bramling Cross [5.00 %] (10 min)
Pitched ~100ml Irish Ale Yeast (White Labs #WLP004) harvested from previous batch (per Mr. Malty)
A couple of questions:
1) Is it done or is it stuck?
2) If it is stuck, what do you suggest I do?
Thanks for the help!
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 2.5 gal
Estimated OG: 1.061 SG
Estimated Color: 36.8 SRM
Estimated IBU: 32.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
2 lbs Pale Malt, Maris Otter 23.17 %
12.0 oz Black (Patent) Malt 8.69 %
8.0 oz Oats, Flaked 5.79 %
7.0 oz Crystal Light - 45L 5.10 %
4.0 oz Chocolate Malt 2.90 %
3.0 oz Crystal Extra Dark - 120L 2.20 %
3.75 lbs Extra Light Dry Extract 43.45 % (15 minutes)
12.0 oz Milk Sugar (Lactose) 8.69 % (2 minutes)
1.40 oz Bramling Cross [5.00 %] (60 min)
0.63 oz Bramling Cross [5.00 %] (10 min)
Pitched ~100ml Irish Ale Yeast (White Labs #WLP004) harvested from previous batch (per Mr. Malty)
A couple of questions:
1) Is it done or is it stuck?
2) If it is stuck, what do you suggest I do?
Thanks for the help!