Very High Gravity Stout

I was experimenting with a dry stout recipe and am not sure if I have fermentation problem. Gravities are: OG 1.076 @ 85F adjusted to 1.079, FG 1.032 @ 65F (a bit high for a dry stout, closer to a foreign stout).
1. Yeast pitched 1/22 about 70F, liquid WLP051
2. Moderate action started on: 1/24
3. Saw no action 1/25, dropped temperature to mid 60s.
4. Stirred it up a couple of times over the next few days with no continuous results.
5. 1/29: Pitched more yeast via a starter of DME and some wort, it also had little action. Brought the temp. up to upper 60’s. No results.
6. Pitched 1 packed of Munton’s dry yeast . No results.

The problem may be in the amount of grain I used. This was a 2 gallon boil for a 1.5 gallon batch. I made the grain tea with
2.01 lbs. Belgian Caramunich
0.24 lbs. Belgian Chocolate Malt
0.24 lbs. Belgian Black Roast
0.13 lbs. Crystal Malt 60°L
0.13 lbs. Roasted Barley
Then1.5lbs of John Bull Dark for 90 minute boil.
Cooled to 85F and racked to the carboy. Usually get good aeration in this process.

Do I need to ferment this more?
Can I save this batch if I dilute with distilled water and aerate to reduce the gravity possibly restarting the yeast?

Thanks,
dmend

If you plug this into http://hbd.org/cgi-bin/recipator/recipator, you'll see the problem, lots of unfementables. I suspect it's fermented as far as it will.