All Grain Mash Stuck- Need Advice

[DocWhiskey]

Hope everyone is enjoying some extra time to distill due to Covid. I am looking for some advice/help on a stuck all grain mash. Fermenting off the grain:

SG: 1.100, PH about 5 -- 6 gallons after sparge

Bill:
7# Flaked Maize
4# Rye Malt
3# Flake Barley
3# Distillers Malt
2# Biscuit Malt
4# Raw Sugar
7 gram DADY and starter

Stuck at 1.010 and PH about 6 --- I did let it get down to about 60-65* but no luck restarting after 24 hours at 80 degrees

I do have some LC 1118 but wanted to see other suggestions as i've never really had one stick like this.

[HDNB]

1.01 ain't stuck for an AG. It's done.

[DocWhiskey]

I've made this before and had it go to slightly to 1.000 but was concerned about any extra sugars/ proteins causing puking. I guess i'll run er low n slow to be sure. Getting hard to find yeast so didn't want to waste any extra.

[my98xc600]

Save the trub at the bottom ferment tank and you don't need to worry about buying yeast.

[dieselduo]

1.01 is not bad for an all grain