leftover grain batch - strange final gravity

I ran out of most supplies and decided to brew with what was on hand.

Here is what I used:

Pale Malt American 2-Row (Rahr) (2.0 SRM) Grain 51.96 %
Munich I (Weyermann) (7.1 SRM) Grain 17.68 %
Wheat Malt, Pale (Rahr) (2.0 SRM) Grain 17.68 %
Caravienne Malt (22.0 SRM) Grain 6.24 %
Melanoidin (Weyermann) (30.0 SRM) Grain 3.32 %
Black Malt (Simpsons) (550.0 SRM) Grain 1.56 %
Coffee Malt (Brown) Simpson's (170.0 SRM) Grain 1.56 %
Sterling [7.50 %] (60 min) Hops 11.6 IBU
Warrior [15.00 %] (60 min) Hops 19.9 IBU
Sterling [7.50 %] (15 min) Hops 5.0 IBU
Glacier [6.00 %] (15 min) Hops 4.0 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Normally the Pale malt would have been 80%, munich 8%, wheat 8% and caravienne might not have been in the batch but certainly no more than 3%.

I did not get an original gravity. The beer has been in the fermentor for a good while and seems stuck at 1.020 final gravity.

Maybe I introduced some extra unfermentables with this recipe.

The beer from the hydrometer sample tastes very good. I'm no expert but the alcohol seems neither low or high for an ale.

I've only made about 30 all grain batches and I was feeling confident about the experiment. I'd just like to know what happened. Normally I end up at 1.010 or 1.009

Thanks for any help.

Rouse the yeast by gently shaking the carboy for a few minutes. Take a gravity reading about a week later and see what happens.

you can swish it around and try to get it to continue. my guess is, with that malt, it's done

All seems well with this ale. I think I may have made a 4.3 to 4.5 % abv ale.

Still drinkable and quite tasty.

In the future I think I'll wait for supplies to come in for a little more predictability.

Thanks for the replies

Impatience is a curse, patience a blessing.