Stout FG too high? 1.026 w/ wlp001

[mandobud16]

This stout has been fermenting for over a month. Tried to rouse the yeast and bring the temperature up from ~63F to ~70F, and am not seeing any decrease in specific gravity. Any suggestions? OG was 1.075 and FG is sitting at 1.026. this gives an apparent attenuation of 64% which seems really low for wlp001. Adjusted water chem. to fit that of beersmith's Dublin profile for higher alkalinity.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Little Rasputin Imperial Stout
Brewer:
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.75 gal
Estimated OG: 1.082 SG
Estimated Color: 38.6 SRM
Estimated IBU: 55.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
13 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 72.2 %
1 lbs 3.4 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.5 %
1 lbs 3.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.5 %
1 lbs 3.4 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4 6.5 %
9.7 oz Brown Malt (65.0 SRM) Grain 5 3.3 %
9.7 oz Chocolate Malt (450.0 SRM) Grain 6 3.3 %
4.8 oz Black (Patent) Malt (500.0 SRM) Grain 7 1.6 %
3.01 oz Cluster [7.00 %] - Boil 60.0 min Hop 8 51.8 IBUs
0.87 oz Northern Brewer [8.50 %] - Boil 2.0 min Hop 9 1.5 IBUs
0.68 oz Centennial [12.00 %] - Boil 2.0 min Hop 10 1.7 IBUs
1.2 pkg California Ale (White Labs #WLP001) [35. Yeast 11 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 18 lbs 8.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.19 qt of water at 170.0 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (0.31gal, 3.88gal) of 168.0 F water
Notes:
------
Added water at 170 F to mash tun. Added grains, and sat at 150 F, not 156 F. Correct in Equipment


Created with BeerSmith 2 - http://www.beersmi

 

[Aristotelian]

Big beer, high ABV, and lots of unfermentable crystal malts. I think you are done.

 

[JLeuck64]

Just to be safe I would have pitched 2 pkg's of yeast... but you could try this: Pitch in some champagne yeast as per the directions and let it go for a while (perhaps several more weeks). In my experience it will take off eventually and finish your beer. It will be a high ABV by the time it's done! I've used this trick for high gravity beers that seemed to stall, but what I've been doing lately is to make sure I over pitch from the start. So double up on the dry yeast, over build a liquid yeast starter etc... that's what will really get those F.G. numbers where you want them to be ( ;

 

[mandobud16]

Thanks for all of the input. I did make a 2.5 L starter from the get go, so I think I had a decent pitch rate. Gonna keg and drink!