Weizenbock stuck/slow fermentation

[fili123]

Hi HBTers,
Maybe you can shed some light on my situation and offer some advice.

Im brewing a weizenbock: 10# wheat, 3.5 Pils, 2 Munich, .5 choc, .25 crystal 60L, .25 crystal 20 L. 1.5 Hallertauer @ 60min, .5 @ 10 min. 5.5 gal batch.

I harvested some Wyeast 3068 from my last Hefe and thought I pitched enough 200ml slurry October 27. OG 1.078. Ferment @ 65.

2.5 weeks later go to check gravity after some heavy activity first couple of days and Im shocked to see im only at 1.048! The sample taste like malt syrup.

So i get it to a closet and rouse the yeast @70-72 for past three days. Airlock activity and huge cap of brown yeast/kraeusen on top still. Fermentation is def slowing down and today (almost three weeks later) im at 1.030.

Should i let it be? Lower the fermentation temp? Pitch more yeast? Really dont want to toss this one as alot of malt in there
Thanks in advance for the replies.

 

[adam01]

Man, I'm there with you - Doppelbock from 1.080 to 1.028ish. Stuck stuck stuck.

What was your mash temp ?

 

[fili123]

Yeah, NG.
whoops forgot my mash schedule: 113F for 20 min, infusion to 154F for 60 min, decoction mash out 168F hold for 10 min, sparge @ 168F. I kind of hate to go throw some more yeast at this. Should I just culture some from the slurry and build up a starter?
thanks