Hi all!
I need some advise and am hoping you all can help.
I have been home brewing for just a under a year now, learning as I go and upgrading the gear when $ is available

I found a recipe for a British Brown Ale and after tweaking slightly I thought I would brew a 10L batch.
See below grain bill.
My problem is that the FG was supposed to hit 1014 and it stalled at 1020 after lettting set for 2 weeks. I haven't had this problem yet on any other beer (maybe a point, but not 6 points).
I fermented more or less at 20C for the entire time. (in the pantry of my house, not in a fridge).
I "THINK" the issue is that I didn't get enough fermentable sugars while mashing. I am using a HERMS system and recirculating during the mash process.
If I were going to do a 2nd batch, should I:
- Drop the temp to say 63C?
- Mash longer at 67C?
- Do a 2 step mash, say 62C for 30min and 67C for 30min?
Your thoughts? Other suggestions?
please feel free to answer in Dutch!
PS: the color of my beer is not as dark as it should have been due to the fact I ran out of 900MD (I am aware of this!)

OG 1049
Expected FG 1014
Mash Volume = 11L
Sparge Volume = 6L
Preboil Volume = 13L
Primary Volume = 9.25L
Bottle Volume = 8L (lost alot sampling the beer

)
Mash temp 67 / 60 min
Mash out 78 / 5min
Yeast nutrients: none
1.8KG Dingemans Pale Ale
200g Fawcettt Cystal Malt
47g Dingemans 900MD Chocolate (I ran out so used what was left!)
200g Weyermann Carapils
Boil 60min
10g Challenger @ 60 min
10g EKG @ 20 min.
Yeast : White Labs WLP036 Dusseldorf Alt Ale yeast (expiration date was good)