Nobodys smart enough to fix this stalled mash

[jon1163]

I knew I would bait all you smart bastards in here...

So here's what I did hopefully it's enough information to help me out.

HBB recipe. This will be my 7th honeybear bourbon fermentation.

18 gallons water
18 # flaked maize
3 # oats
9 # wheat malt
1.5 # honey wheat malt
3 packs Safale US05
3.5 tsp amalaze enzyme

I boiled 15 gallons of water and added the corn and oats. I stirred 3 times over an hour and a half.

I added 3 gallons of a block of ice to bring my total water to 18 gallons and my temperature to 155 degrees.

I added my wheat malt and enzyme and stirred well with a mortar mixer. My temperature dropped to 150 degrees. I mashed for 90 minutes and then cooled to 78 degrees. My starting gravity was 1.06. I might add that I used filtered tap water. Our tap water is good and I've read the report. I believe it's 4.7 pH.

I pitched 1/2 of a mason jar of slurry from my last honey bear mash which was about a week ago. The next day, probably about 24 hours later, I did not see any activity so I pitched three packets of Safale US05.

I had great activity in about 8 hours and it fermented for about six days. I checked my Mash today and the grain cap has fallen and my ferment has stopped. My gravity reading is 1.03 and I do not see any activity. I took a pH reading using a strip and it looked like it came in at about 2 or 3. I would venture to say maybe right in between based on the color.

I figured that was a bit low and because my ferment had stopped I added 3 tablespoons of 5.2 mash stabilizer and stirred. Tested the pH 20 minutes later and it still registered at 2-3 on the strip. It's about 8 hours later and I haven't tested yet. Any ideas?