What was your starting gravity? 1.065 ( recipe said 1.046 - 1.050)
What yeast did you use? Wyeast Irish ale prop. ( on a starter)
What temperature have you been fermenting at? Around 68 - 70
Was this an extract batch? Did it have steeping grains? Yes and yes ( steeped at 150)
Answer those and I can give you a target range for Final Gravity... and the method for figuring it out.
Thanks!