High mash temp - High FG

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Lit

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Help!

Facts:

I did a mash at high temp (165F = 74ºC), that went down to (150F = 66ºC) over the course of 2h (was open to let it cool).
I did not know that this could kill enzymes and cause unfermentables that leave a high FG, and that with enzymes dead, there would be no conversion even when lowering the temp.
Pitched at 26 because I didn't have enough patience that day.
Usually my beers end fermentation within 6 days (fermentation temp of 20-21ºC).
Ingredients (Hefeweizen):
6.6 pounds (3kg) pilsen
4.4 pounds (2kg) wheat
3.5oz (100gr) caramunich
OG: 1055
At day 6, the hydrometer reads 1026.
I stired the bucket a bit in hopes that it's stuck fermentation and not unfermentables.

Can this be solved? If not, will it be drinkable?
 

MrFancyPlants

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You can add in some amalyse enzyme that does work albeit much more slowly at fermentation temperatures..
 
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m00ps

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are you bottling your beers after 6 days usually? That is the least amount of time I've ever heard of...

Im guessing you mean that airlock activity slows after 6 days. You need to give the yeast much longer than that though. Letting the fermentor warm up a bit once fermentation slows usually helps get the FG a bit lower
 
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Lit

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I usually leave them week and half or two. Day 6 it's today when I made a density reading.

Seems like I can't find low quantity amylase providers in Spain. Bad news for me if it's the only solution.
 
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Lit

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I've read that honey has amylase that can break some unfermentables. Adding honey would make it drier at the same time.

Could this work? I can't find comercial amylase here, but I can get easily fresh honey.

EDIT: I have proceeded with that idea.

I have also another stuck batch because unfermentables, to which I've added sugar instead of honey.
I will be reporting if the amylase present in honey makes any difference as opposed to sugar that doesn't have any.
 
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