My buddies are impressed with my first few beers, and now seem interested in a high ABV monster of a beer. I too am interested in a 'Big' beer.

Heres what I'm looking at for a 2.2 gallon recipe:

3 lbs. German Pilsner
2 lbs. Munich
1 lb. Canadian 2-row
.5 lb rolled oats
.4 lb. Honey
.25 lb Caramunich 60

.75 oz Galena @ 45
.75 oz Saaz @ 45
.25 Hallertau @ 20, 7

Not sure about the yeast, was wondering if Wyeast 1056 would work.

OG: 1.092
FG: 1.023
9.2 ABV
11 SRM
50 IBU

Fermenting ~66 for 3 weeks in Mr. Beer fermenter.

My main worries - what type of yeast and too much trub too bottle, and complaints/ problems simular to what i see for the 9.2% Cranberry Maibock.

Thoughts? Thanks in advance

Can you ferment closer to 60°? If so, you can use a true lager yeast...at least the Weihenstephaner 34/70 strain works well at those temps. Wyeast 2124, WLP830 and Fermentis Saflager W-33/70 are all that strain.

Keep in mind, for a dopplebock, you're going to need a *lot* of yeast. A full pack of the dry yeast might be good if you're fermenting around 60°, but much cooler and you'd want more yeast.

You can check the yeast calculator on mrmalty.com to be sure, though.

Anyway, I'd suggest a full pack of rehydrated W-34/70, fermented at 60-65° for 3 weeks.

Oh, and if you're using Pilsner malt, you should do a 90 minute boil to minimize the chance for any DMS to form. Since you're doing a 90' boil anyway, you may as well change your 45" hop addition to a 60" for the extra IBUs. If you use just the Galena, you can probably cut down on the Saaz, and save them for another beer.

It may turn out the best beer ever, I mean sometimes you just
never know but 2 things that stand out to me are the 50 IBU's
and 9.2 abv. That's gonna be really really bitter I would think
unless you mash really high.
And it being that big of a beer it could take months and months
and months conditioning to become a smooth drinkable beer.
If it were mine I would probably back it down to say 5.5 abv
and use the whole packs/ oz of the bittering hops and reduce
the boiling time rather than saving or throwing out partial
packs.
I like US 05 yeast, every beer I have made with it turned out
great but Jon's right on the yeast.
If you are really wanting to brew a high abv beer why not take
a proven barley wine recipe, downsize it and plan on about 9
months to a year of conditioning?

Scaling it down wouldn't be a problem, because i like this recipe.

I don't have several Mr. beer fermenters or set of bottles so a long conditioning time wouldn't be ideal.

i think i'll scale it down to around 5.5, see how it tastes and then look at getting bigger.

@ Jon - i don't have access to any of those yeasts at my LHBS, will likely go s-23 fermenting ~62

S-23 at 62° wouldn't be bad.

But a beer this big WILL take a long conditioning time...you might want to start buying some cases of pry-offs to stock up on bottles and get a capper.

scaling it down it going to be the best thing you do here given the statement that preceded it. a beer THAT big was going to need to sit in your LBK probably closer to a month, then those bottles would be sitting around conditioning until late summer at the earliest.

fwiw, I made a 5.5% weizenbock, and it took about 10 weeks from brew day for it to start coming into its own, and a few more for it to really be in its wheelhouse.

if you want fast (like 6 weeks) plus higher ABV, go with a nice IPA!