Two weeks ago I brewed an old ale.....OG 1.090. I just checked the gravity and its 1.028. Id like it to attenuate a bit more.....didnt want a Barley wine. I used Wyeast London ale #1028(2 smack packs). I mashed at 154. Here is the recipe
6 Gal. Batch
18lbs Maris Otter
1lbs Flaked Corn
4oz Extra dark Crystal 150
4oz Chocolate malt.
1oz Magnum(16.4%) @60min
1oz Perle(6.0%) @30min
1oz Fuggles(5.2%) @10min
105min boil.
Seems like lots of fermentables and i didnt think that my mash temp was too high. Ive taken two readings over 4 days and still get 1.028. Any thoughts as to what may be the issue/solution?
Thanks
6 Gal. Batch
18lbs Maris Otter
1lbs Flaked Corn
4oz Extra dark Crystal 150
4oz Chocolate malt.
1oz Magnum(16.4%) @60min
1oz Perle(6.0%) @30min
1oz Fuggles(5.2%) @10min
105min boil.
Seems like lots of fermentables and i didnt think that my mash temp was too high. Ive taken two readings over 4 days and still get 1.028. Any thoughts as to what may be the issue/solution?
Thanks