Unfermentables in AG Recipe

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tbone

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Chocolate Oatmeal Stout

OG l.062
FG 1.030

7# Pale malt
1# Chocolate malt
1#Flaked Oats
1#Victory Malt
0.50#Caramel 40L
0.50#Caramel 80L
0.50# Roasted Barley

Late Addition: at 50 Min'
8oz Lactose
8oz Unsweetened Cocoa

Wyeast Irish Ale Yeast

I know that the lactose is unfermentable. I am not sure about the Chocolate.

I am concerned about bottle bombs so I re-pitched some Muntons dry yeast. Absolutely nothing resulted. It is stuck on 1.030. What do you think? Is it done? Another week and I am ready to bottle.
 

menschmaschine

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I recently brewed an oatmeal stout that crapped out on me at 1.026 (OG 1.055). I believe it was due to an accidental high mash temp for 10-15 minutes (gotta be careful with those direct-fire mash tuns!). I tried swirling up the yeast... nothing. I think trying yeast nutrient is more for extract batches because there should be plenty of nutrients for yeast in an AG batch. I decided to water it down a point or two and bottle. It tastes great, but is a little thick and only 3.5%ABV.

If you've tried raising the temperature a little, swirling up the yeast, etc., I'd bet it's done. I think the lactose (and possibly the cocoa?) brought your unfermentables up. My oatmeal stout's grain bill was similar to yours and I was surprised at how chocolatey and coffee-y it was without any cocoa or lactose.
 

david_42

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Cocoa won't make any difference in the FG, there are no sugars to speak of in it.

Sounds like high mash temperatures. How long has it been at 1.030? Over a week & you can bottle safely.
 
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tbone

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It has been about 8 days at 1.030. I looked at my notes and it looks like I held the mash at 155 degrees for an hour. Did a mash out with boiling water and two equal sparges. I did get the grain bed up to around 170 with the mash out and the sparges. I think that I will give it another week and then bottle.
 
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tbone

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Been away but I wanted to give credit to who I got the recipe from. I used CBBaron's Oatmeal Stout recipe and adapted it to a Chocolate Stout.
 
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