I recently brewed an Imperial Red. It clocked in at around 1.072 on original gravity reading.
My malt bill looked something like this:
12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM)
11 lbs Marris Otter (2.0 SRM)
2 lbs 9.6 oz Caraamber (30.0 SRM)
1 lbs 15.1 oz Cara-Pils/Dextrine (2.0 SRM)
1 lbs 15.1 oz Munich Malt (9.0 SRM)
1 lbs 15.1 oz Wheat, Flaked (1.6 SRM)
1 lbs 11.8 oz Caramel/Crystal Malt - 60L (60.0 SRM)
11.2 oz Special B Malt (180.0 SRM)
Yeastex and Whirfloc at the recommended dosages for good measure.
I performed a 65 minute single mash. I mashed in at around 165 F and the mash rest occurred at around 155 F. I was able to extract nearly 5 gallons of wort. I batch sparged at 178 F, and the batch rest occurred for about 15 minutes.
The boil was 60 minutes with a very healthy hop schedule.
I copper coil chilled to about 78 F before pitching two vials of White Labs California Ale yeast. No starter. The first phase of fermentation occurred the way it usually does. There was a nice bubble in the airlock, with a solid couple inches of trub. 17 days have passed. I checked the gravity for the first time and the hydrometer measured 1.040.
This has me a bit concerned. I am still fairly novice to the all-grain game. I know but am not certain that big Crystal malts carry a lot of complex sugars that take the yeast extended periods of time to act on (Disachharides?). Did I mash too hot? Did I use too much Crystal? Why are the yeast responding so poorly to what would otherwise be considered a healthy brew? I am worried that the FG won't sink below 1.030 (this happened a month ago with a slightly different recipe). Would it be heinous to boil up some belgian candy and introduce it to the fermenting device to get the gravity low enough to bottle?
Thank you for all your advice.