Shane

First time poster here, but wanted to throw in my 2 cents. You might have mentioned it somewhere above but are you adding the unmalted and malted grains at separate times? I cook my unmalted for 40 minutes then drop the temp to add my malted grains and mash at 150 F. Are you controlling pH? Enzymes work best at different pHs. Im not familiar with the enzymes you use but it would be worth checking with the manufacturer. Have you taken a sample of your wort to check the YAN? I do 100 percent rye mashes and Ive had batches of rye that needed nutrient adds and batches that didn't. 180-200 ppm YAN should be enough for an 18 brix wort. If you're getting all fermentable sugars your FG should be negative. If your FG is 1.010 you might have a stuck fermentation, and available nitrogen could be the problem. When rehydrating yeast I would recommend pitching it earlier, going more than 35-40 minutes before pitching isn't ideal (even with Goferm). The rule I've always followed is no more than 18 F difference between yeast slurry and whatever you're inoculating. Once you mix the dry yeast in, let it sit for 20 minutes then add enough wort to bring the yeast slurry down no more than 18 F wait 5 minutes then repeat until it is within 18 F of your wort. The podcast Distilling Craft has a good episode on entry proof. 'barrels of fun' from august 14, 2017 its a crash course but I found it interesting.