I used 15grams us05 dry yeast, 5 Gallon batch.
It's all grain.. I was aiming for OG 1.066 gravity but im working with a new brewing system and only came till OG 1.056 (needed to dial in the efficiency from 71% to 63%)
All grain bill mashed at 156 and 7 min mash out 168, when I did a pre boil reading and calculated I was not hitting my target (1.041 currently)
the grains where still very sticky so I concluded I needed to sparge (been doing BIAB previously and now moved to a Ace/Klarstein auto brewery)
I heated up about 3 liters of water to 168f to sparge over the grains letting it seep into the pan.
I then boiled it for 1 hour longer to try to get a bit more gravity, effectively giving me 10 gravity points more with a OG of 1.056 after boil.
6.83 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 59.3 %
1.34 lb Oats, Flaked (1.0 SRM) Grain 2 11.7 %
1.09 lb CHÂTEAU CRYSTAL® (76.2 SRM) Grain 3 9.5 %
0.83 lb Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 4 7.3 %
0.62 lb CHÂTEAU MUNICH (12.7 SRM) Grain 5 5.4 %
0.31 lb CHÂTEAU CAFÉ (254.0 SRM) Grain 6 2.7 %
0.31 lb Carafa II (412.0 SRM) Grain 7 2.7 %
0.17 lb Roasted Barley (300.0 SRM) Grain 8 1.5 %
I'm thinking I probably mashed too high somehow and don't have enough fermentable sugars.
Fermentation is stuck at 1.031 for almost 2 weeks, repitched another 15grams of us05 and ramped up the temperature to 22c and waited another 5 days but still at same 1.031 gravity.