Fermentation Stopped, Need Advise

[AZJarhead]

I am making another batch of Single Malt Apple, 15gal ferment barrel with the below ingredients/Off the Grain. My wort started at 1.070 sugar, PH 5.4. on last Thursday. I pitched the yeast at 90deg but without Nutrients as I have before. Added Nutrients a couple days later when I got some, as it seemed to be going slow. Then Sunday it seemed the fermenting stopped completely at 1.030 sugar, PH 4.0. So I added some more yeast, only Red Star DAD yeast this time. And it has not done a thing since then. Doesn't smell bad or look bad. Not sure how to work this.
Where am I going wrong?

13 gallons of water
15 Pounds Of Milled US 2 Row Pale Malt
5 Pounds Milled Medium Peat Malt
10 Lbs of Granny Apples
10 Lbs of Cane Sugar
2 Lbs of Brown Cane Sugar
1/2 tsp of Amylase Enzyme per 5gal
14 tsp of Yeast Nutrients
2 11.5g pkg of Safale US-05 Yeast
Hand full of Oyster Shells