stuck ferment

[Cardassian]

So I brewed a pale ale 13 days ago.
OG 1.049.
Mashed a little high 68C which is around 154f.
Fermenting with WLP095.
Pitched at 18C (64f)
Raised temp to 19C (66f) and upped the temperature 0.5C (1f) for 4 days.
Went mad to start with and was down to 1.025 in 2.5 days.
After a week it was 1.020 and that's where it stopped.
I made a new starter and pitched at high krausen (day 10), nothing happened.
So yesterday I roused the yeast and added 1 teaspoon of amylase enzyme (day 12).
24 Hours later no change, so I have roused the yeast again.
Am starting to think I should cold crash and keg if nothing has happened by tomorrow.
Any ideas on what's going on and where I messed up?

 

[Revvy]

I would check the accuracy of your thermomenter, look into your grain crush, check the accuracy of your hydrometer/refractometer to make sure your OG was correct.

But it sounds like your beer's done.

In extract brewing there's such thing as the 10.20 curse, and it can happen in all grain too, you can continue to throw yeast at it til you're blue in the face and it will stay the same. The yeast have apparently eaten all the fermentable sugars you created in your mashing. You can throw something like an enzyme in (like beeno) to break the unfermentable sugars down too, but that can dry the beer out immensely and have disastrous results.

But the biggest thing is why you produced so few fermentables...

It would help if you posted your recipe.

 

[Cardassian]

4.3 kg gladfield ale malt
0.2 kg gladfield medium crystal malt
1 whirlfloc tablet

Strike temperature higher than goal @ 72C
Mash temp 68C
Mash ph 5.3

11g summit 15 minutes
11g ctz 10 minutes
11g nelson 5 minutes
22g ctz whirlpool
11g summit whirl pool

og 1.049 after hydrometer adjustment (hydrometer reads 1.006 in water so I take .006 off all readings).

wlp095 1.5L starter made, cold crashed 3 days, decanted, pitched at 18c, fermentation chamber set at 19c.

0.5C temp increases every day until 21C reached.

Have used these grains before with no issue.
Only thing new is the yeast.