Lager Stalled at 1.025

Hello all.

I am having an unusual issues. I have recently brewed a rauchbeir with the following recipe:

3 gallon batch
OG 1.054
FG 1.013

1.6 oz black malt
8 oz caramel malt 40
14 oz Munich 1
2.4 oz melanoidin
2.5 lbs German pils
3 lbs home smoked pils (smoke for 40 mins in a smoker using pecan wood around 175°)

Fermented with Wyeast 2206 at a pitch rate of 1.5 using a 1 liter starter.

Oxygenated using pure oxygen for 1 min.
Cooled beer to 80 degrees and then put in my fermentation chamber to chill down to 50 where I pitched the yeast.

I have one of those brewometers, the little Bluetooth things that measure SG. I use that to keep a general tab on how fermentation is going. I let the beer fermentation out at 50 degrees till the SG was around 1.030 (50% of the total assumed drop) before slowly rising the temperature up to 65 fo a good d-rest.
The problem is, I'm stuck at 1.025 and I have no idea why... Gravity was checked with hydrometer as a confirmation.

I have tried adding a packed of dry yeast (w34/70) as well as giving the yeast a good swirl. This was over 24 hours ago and I see no change in gravity.

Any recommendations on how to get this started again? I was thinking of adding some amylase enzyme after doin a little Google research. Anyone have experience with this? Unfortunately, my LHBS is not open till Tuesday, so the beer is just sitting there at 65 degrees. Little worried it could get infected, so I might drop the temp for now.

 

Hello Yooper,

I have checked twice now over 36 hours with no change in gravity.

Thanks

 

What was your mash schedule like?

 

Forgot about that...
154 for 60 mins
168 for 10 mins with a 10 min rise

 

I'd say the rest at 154 °F is the culprit. You basically bypassed the entire β range. Next time try mashing for 60 minutes at 147-149 °F.

Better yet, if you can step (which it seems like you can) try:

144 °F (20 minutes)
147 °F (10-15 minutes)
162 °F (30 minutes)
171 °F (10 minutes)

 

Thanks for the reply. Totally forgot to think about the mash temp. Based my recipe off of Brewing Classic Styles so I figured it would be safe.

Do you think adding amylase enzyme or pumping over to secondary and adding some champagne yeast could help me out?