American Wheat Stuck or Done?

[wildactbrewer]

I'm making a Lemon Wheat for this summer's first batch and was wondering what was going on with my fermentation. I'll give you all the stats below. I used a malt that I wasn't familiar with and quite honestly wasn't sure what it would do either. It's been 12 days now and the yeast has dropped. My gravity readings have been a consistent 1.018 for 4 days now as well. I'm wondering if it is done or stuck? Any thoughts would be helpful!

4 gallons

Partial Mash
1# English Mild
1# Flaked Wheat
Single Infusion @ 151F for 60 mins
Batch sparge @ 170F

3# Wheat DME (55% wheat/ 45%Barley)
7 oz clear belgian sugar

60 min Boil
1 pk Rehydrated S-33

OG=1.060
Current Gravity 1.018 and holding

 

[eastoak]

that's within the attenuation range for that yeast so it's probably finished.

 

[wildactbrewer]

Gotcha, I'm not really disappointed as my OG was a little higher than I predicted. Ideally, I wanted to be down in the 1.012 range with this one but whatever...it still looks and tastes great as it is. Can't wait to get this carbed up!