Well, at 1.012 or so, that is finished. If you're getting poor attenuation, that could be from unhealthy yeast, or high mash temperatures. But in order to really see what's going on, giving more information is helpful. Could you post the recipe, technique, and yeast info, and then we can see where you're having difficulties.
I think that 1.005 is pretty unrealistic for most beers- that is DRY! I've had some go as low as 1.007 or 1.008, and not on purpose, though.
So sorry, I am in a field that demands detail. The FG is supposed to be 1008, so i am not so far off.
Recipe Type: All Grain
Yeast: White Labs400
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.038
Final Gravity: 1.007
Boiling Time (Minutes): 70
IBU: 17
Color: 4.4 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 5
Recipe: Belgian Wit
Brewer: BierMuncher
Style: Witbier
TYPE: All Grain
Taste: (47.0) Awesome taste. Add a slice of orange and people will be asking how you bought a keg of Blue Moon.Distinctive, light wheat beer with a hint of spice. The head is very white and lasts a long time. This is a light, spicy session ale. Perfect for the summer.
Recipe Specifications
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Batch Size: 5.20 gal
Boil Size: 6.50 gal
Estimated OG: 1.038 SG
Estimated Color: 4.4 SRM
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
4.50 lb Pale Malt Crisp (UK) (3.0 SRM)
4.50 lb Wheat, Flaked (1.6 SRM)
1.00 oz Goldings, East Kent [5.00%] (60 min)
0.75 oz Coriander Seed (Boil 5.0 min)
0.75 oz Orange Peel, Bitter (Boil 5.0 min)
1 Pkgs Belgian Witbier (White Labs #400)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 3.50 gal of water at 165.9 F 154.0 F 60 min
Mash Out Add 3.00 gal of water at 196.6 F 168.0 F 10 min