Gravity keeps dropping

[hikertrash]

I'm down to 1.004 after 3 weeks, still bubbling slowly!

Recipe: (5.5 gal)
5 lb belgian pale malt
2 lb flaked oats
2 lb honey
1 lb wheat malt
3.3 lb LME
I mashed 90 minutes at 147-149 (stovetop BIAB)
1 oz magnum for a 90 minute boil and pitched on a cake of WLP 400 belgian wit.
My OG was 1.067 and I'm now down to 1.004, fermentation started REALLY strong, blew the top off the bucket so i went to a blowoff tube. 3 weeks later there is still a small krausen and some slow airlock activity.

Anyway, should the long, low mash temp along with the honey make it dry out this much and ferment so long? I was worried it got infected when the lid blew off but my gravity sample tasted fine, just green, yeasty, thin and alcoholic.
(don't worry I'm not gonna dump it and I'll crack the first homebrew at noon)

 

[Golddiggie]

Low mash temps make for lighter bodied brews (FG is lower)... Adding the 2 pounds of honey (did you boil it or add it during cool-down?) will also make for thinner brew (more alcohol)...

The alcohol burn, or 'hot' flavor will mellow with some aging... Looks like you're already over 8% ABV in that brew.

Let it ride until it tastes right. You might want to think about letting it sit on some oak chips for a month or two. Get the toast level that adds something you would like to add to the brew. I've started my oaking with medium toast chips (have an old ale sitting on some now, has been for about a month now)...

 

[hikertrash]

Honey and LME went in for the last 15 minutes of boil.
I like the oaking idea, perhaps I'll have to rack some off into a gallon jug with oak.
I went with a long and low mash just to get good conversion on the 2 lb of oats, guess it worked!
Thanks!