I used the second batch Black Alley did for my version. I didn't want to create a direct clone, I just wanted to make a fall type beer that had yams in it.
So far the Yams aren't super present but there is a hint.
--Didn't use Belgian yeast since some of the posters said it clashed with the other ingredients (used a super clean neutral yeast US-05, since I wanted the ingredients to be the star)
--Upped the spices a little from Black Alleys (1/4 tsp of nutmeg/cinnamon/allspice mixture, then an additional 1/4 tsp of just nutmeg) (this was for a 2 gal batch)
Taste before the secondary with maple: Spice level noticeable, but not overpowering, good balance of malt, spices, and a bit of sweetness, and a bit of yam flavor.
Since I didn't use the super attenutative strain they did (they used Bruery's house yeast harvested from bottle, which ended at 1.002) I ended up with about 1.016 (from 1.090) so it wasn't super dry.
I did two weeks with secondary with maple syrup (Grade B).
Taste after that:
A bit dryer, with the spices fading somewhat. Has sort of of a light "woody" taste which from what I've read comes from fermenting out maple syrup. Still an excellent beer.
They are conditioning now so I can give an update when its chilled/carbed.