Tricks for Fermenting over 10% ???

[zgardener]

I have a brew for a big Doppelbock, shooting for 10.5% to 11%, and am looking for tips of getting beyond that 10% mark. I've made big beers in the past, but the only two really BIG beers I made stopped too early and were way too cloyingly sweet to drink (attempts to kickstart the fermentation failed).

I'll be pitching ontop of a cake from a 7.5% Traditional Bock, and will be mashing the Doppelbock at 155F for 75 min on a HERMS re-circulation system.

I don't use an air pump, but rather just shake the hell out of the fermenter until I get a good foam, and I'll be fermenting at 50F and bump up to 55F by the end of the ferment before racking for lagering.

I've had issues breaking that 10% barrier in the past, and am hoping that someone could perhaps offer some wisdom and tips on what they've done in the past to get up high with minimal fusel alcohols, and a not too sweet finish.

For those wondering, my grainbill looks like this:

15# Munich
5# German Pils
1# Caramunich
.25# Carafa III
2# Munich Extract Syrup (added at 30 min left in boil)

Anticipated OG: 1.111 (78% Eff)
Hopeful FG: 1.026

I'm asking about this particular recipe, but any tips to help any beer get over that hump would be awesome!

 

[KevinM]

I think you got this to the wrong part of the forum.

 

[zgardener]

My bad, meant to post in general techniques.