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Old 08-28-2013, 07:51 AM   #11
ddrrseio
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Sep 2011
Palo Alto, CA
Posts: 308
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how well did sweet potato flavor come through?



 
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Old 08-29-2013, 07:04 AM   #12
nebbles
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Jan 2013
Posts: 6

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.

My changes:

--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.



 
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Old 08-29-2013, 05:44 PM   #13
JeepDiver
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Apr 2009
Highlands Ranch, CO
Posts: 1,328
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Might have to try this again with a clean yeast. The base beer was good but the belgium yeast did clash a bit too much for me

 
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Old 08-31-2013, 02:20 PM   #14
wonderbread23
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Apr 2009
Brooklyn
Posts: 1,045
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The Black Alley Brewer is a buddy of mine, and I sat in on the clone tasting side-by-side with the original beer. I would unequivocally say that the recipe is cloned.
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Old 08-12-2015, 07:15 PM   #15
bolus14
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Dec 2012
Posts: 765
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Sorry to revive an old thread, but wondering if anybody has retried this and what their thoughts were? Is a cleaner yeast the way to go? For those that thought the Belgian yeast clashed do you normally like Belgian beers? Wha tparticulary strain did you use and at what temps?



 
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