Fermentation seems isn't wanting to move from 1.020 from 1.052.
Looking back at Citra, gave an attenuation of 67%, applying that to this brew gives with a fudge factor for using less fermentable Crystal malt suggests 1.020 is about the right ball park.
The big question in my mind now is if 67% fermentability of the base malt is too low, and if it is then this is something new to consider in the calculator.
Both Citra and Dark Green Goose had a similair 69degC mash temperature. Nelson,was mashed cooler at 65degC gave a 75% fermentability.
|Maris Otter||Crysal 80L||Total|
|Qty Weight||Qty %||Fermentiiblity|
|5000||0.9090909091||67||60.9090909091||Percentage Maris Otter|