English IPA Stuck @ 1.018-19... Good or Amylase

[Dornbox]

So I have an English IPA that's parked around 1.018 and I was shooting for 1.015-16. The yeast is done and I do not think that it's stuck. During the boil my controller crapped out and I had a super aggressive boil combined with a mash temp around 154 deg. I'm guessing the temp and boil just produced a less fermentable wort. Currently I have it spunding @ 10 psi at 72 deg so it has a little fizz and tastes decent. I'm trying to decide weather or not to crash and clear or add a touch of amylase with hopes of getting closer to my FG without going below... but I've never used amylase. Oh, it's also solidly hoppy at 80 IBUs plus some dry hops. Thoughts, insights, pearls of wisdom or anecdotal stories would be greatly appreciated. Many thanks!

https://www.brewersfriend.com/homebrew/recipe/view/1324579/ipa-bkg-bomb

 

[Megary]

I would definitely keg it. 1.067 ---> 1.018 ≈ 73% attenuation, which is a little low for Verdant but not unreasonable. For whatever the reason (my guess is the grain bill), the wort was not as fermentable as the yeast would have liked. Regardless, that wouldn't concern me at all, just remember it for next time.

Cheers!

 

[The Brew Mentor]

It's done.
You have 2# of unfermentables in there. That's 13.33%
80% attenuation of the ferementables leaves you with 1.0134
Then you'd need to add the points from the unfermentables to get the actual anticipated FG.
Proceed.
Cheers,
Brian

 

[Dornbox]

@Megary @The Brew Mentor All sounds very sage to me. Many thanks for helping me step back from the ledge!

 

[The Brew Mentor]

@Megary @The Brew Mentor All sounds very sage to me. Many thanks for helping me step back from the ledge!

Thanks, I think! haha

 

[Donoroto]

Yeah, 016 to 018 is not a big leap.

 

[Sandy Feet]

If you used the Fullers strain, it won't ferment down that much. Drink it.