To my surprise, my porter didn't attenuate as low as I would have liked. 1.019 with Nottingham... out of character from my other experiences with this yeast. OG was 1.065. I overshot my mash temp by 4 degrees, but had it down to 152 within minutes and mashed for over an hour. This was my first brew using a lot of specialty malt, close to 2lbs... think that was that the issue? My thermometer was calibrated correctly. Hydrated a pack and a half of Notty before pitching into a frothy wort. Fermented at 65 for 5 days before raising to an ambient temp of 70/72 to finish for another 10 days. The beer was clear and cake compact when I kegged and bottled it today...
I only got about 70% attenuation with this one. Thoughts?