Hey guys, new to AHB so here go's.
Just started getting back into homebrew and since last time my taste in beer has changed alot so this time I tried brewing my first old ale. Got a bunch of new equipment I have been playing around with aswell. This is the first time I have used any type of specialty grains in a batch.
(Specialty grains steeped for 30min)
250g Crystal Malt
180g Manuka Smoked
180g Carafa II
100g Extra Special Roast
100g Chocolate Malt (Dark)
375G Dark Crystal
1kg DME Dark
1.25kg Briews CBW Porter malt extract
350g Malto Dextrin
36g of Fuggles at 60 minute boil for bittering.
A whirlflock and using Safale 04 hydrated and pitched at 18*c
Starting OG was 1062.
It has been brewing in a temperature controlled deep freezer set at 16*C (which I read was optimum temp for safale 04) for 23 days now
I just siphoned from the glass carboy into a 30l plastic secondary fermenter with tap to get ready to bottle.
I took a hydrometer reading and taste test and the beer taste very good but is only at 1032 SG? I would have expected after 23 days it would be much lower. Beer does not taste overly sweet as I would have expected from such high SG. This is the first time I have used specialty grains and less fermentable sugars like lactose. How should I know when it is ready to bottle? Could it be just fermenting slowly because of the lower temperature?