Stuck Fermentation x2

[JasonToews]

So I used 2 YEAST STRAIN: 3944 Belgian Witbier with a 2000ml starter. I fermented at 68-70F. I Aerated both batches. Both were 5 gallons. Its now been almost a month. OG was 10.50 , after 2 weeks it was 10.20, now almost a month its the same.

Recipe
5 lbs Pale Malt 2 row
4 lbs wheat malt
2 lbs flaked wheat.

Mashed at 155. Made it with pumpkin and pumpkin spices.

My question is where did I go wrong. I tried shaking the fermenter and it didnt help.

any help would be much appreciated

 

[ReverseApacheMaster]

What is the estimated FG for the recipe? What was the mash temp?

 

[JasonToews]

estimated fg is 10.15. Mash temp was 155

 

[passedpawn]

So I used 2 YEAST STRAIN: 3944 Belgian Witbier with a 2000ml starter. I fermented at 68-70F. I Aerated both batches. Both were 5 gallons. Its now been almost a month. OG was 10.50 , after 2 weeks it was 10.20, now almost a month its the same.

Recipe
5 lbs Pale Malt 2 row
4 lbs wheat malt
2 lbs flaked wheat.

Mashed at 155. Made it with pumpkin and pumpkin spices.

My question is where did I go wrong. I tried shaking the fermenter and it didnt help.

any help would be much appreciated

I'd leave it at 1.020. The body is necessary to carry your PP spices.

 

[JasonToews]

Ok, but does anyone know what I could do better, I would like to know what to do the next time.

 

[Anubis]

155 is a little high and will extract unfermentable sugars and that may be why you can't get it down further. I'm not sure how much of what you've got could produce those sugars and at what levels. I'm no expert though