I brewed an all grain winter ale (recipe below). OG was 1.062. A week later, all action has stopped and it's reading 1.022 consistently. I was assuming it would get down to 1.015ish. Am I at the end of the line for this beer?
5 gallons
13 lbs Marris Otter
2 lbs crystal 80L
1/3 lb chocolate
1/3 lb black patent
Mashed 1 hr at 155F (temp got up to 160-165 a few times)
Sparged with 155F
Hops:
1oz Saaz 60 mins
1 oz kent goldings 30 mins
1 oz crystal 30 mins
1 oz Saaz 5 mins
1 oz kent goldings 5 mins
1 oz crystal 5 mins
Spices
1 oz dried bitter orange peels 5 mins
12 inches cinnamon stick 5 minutes
1 teaspoon nutmeg 5 minutes
Yeast: WLP060
It read 1.062 OG, so its not exactly a huge beer. I would have thought it would get below 1.020. Thoughts?
Also, it's pretty bitter. I'm thinking it might be over done with the orange peel. I'm leaving town for 3 weeks, so it will be in the fermenter for 4 weeks all in, then another 2-3 weeks in the bottle. Will the bitter orange tone down with time?
5 gallons
13 lbs Marris Otter
2 lbs crystal 80L
1/3 lb chocolate
1/3 lb black patent
Mashed 1 hr at 155F (temp got up to 160-165 a few times)
Sparged with 155F
Hops:
1oz Saaz 60 mins
1 oz kent goldings 30 mins
1 oz crystal 30 mins
1 oz Saaz 5 mins
1 oz kent goldings 5 mins
1 oz crystal 5 mins
Spices
1 oz dried bitter orange peels 5 mins
12 inches cinnamon stick 5 minutes
1 teaspoon nutmeg 5 minutes
Yeast: WLP060
It read 1.062 OG, so its not exactly a huge beer. I would have thought it would get below 1.020. Thoughts?
Also, it's pretty bitter. I'm thinking it might be over done with the orange peel. I'm leaving town for 3 weeks, so it will be in the fermenter for 4 weeks all in, then another 2-3 weeks in the bottle. Will the bitter orange tone down with time?