Yeah, those won't give you a thing. If that unmilled fraction is 10% you'd lose 10% of points, like 1.046 becomes 1.041.
You can sift the blendered grain and hit the leftover whole grains and big chunks with a stomper, rock or hammer to pulverize them. Stick them in a cloth or plastic bag so they don't fly.
For small batches, a mortar and pestle can be used.
Those Corona/Victory knock-off corn mills can be had for $25 here in the U.S. YMMV. Worth the investment if you're serious about brewing.
With the right adjustment they can mill brewing grain very well.
Mashing longer (1.5-2 hours) and at lower temps (146-148F) may help getting better conversion, and more fermentable wort.
1.016 won't lead to bottle bombs though right?
If your beer is fermented out, which it should be after 10 days at low room temps (64-68F) for a medium gravity ale like yours, it shouldn't. Signs of fermentation being finished is the dropping of the krausen, and the beer clearing.
An FG of 1.016 is pretty high for a 1.036 OG.
What yeast did you use?
Measured with a
hydrometer or
refractometer? Calibrated?
Lots of variables could cause that. Usual culprits are mash temp being (too) high, boiling hard and long, and smaller factors stacking up, causing the wort not being as fermentable, etc.
Yes, add that puree! May want to give that carboy a swirl too, to rouse the yeast.