How to add yams? Using flavor syrups? other ?s

[StopTakingMyUsername]

Hey everybody...
I had some questions regarding using non-traditional ingredients in brewing to make a one off.
I'd like to make a 'sweet potato casserole' brown for thanksgiving. I don't normally like spiced beers or any of the weird 20 ingredient recipes, but I think this could be good.

I'm curious how to use yams. Has anyone tried using them before? Could you puree and add to secondary? or mash with them?

I'd also like to have hints of marshmellow flavor. I think this might be able to be accomplished with some vanilla bean, but I was curious if you could use the flavor syrups they sell at coffee shops for something like this?
Essentially the organic ones are just basically a flavored dextrose, right?
Would you be able to create a solution (like you do when you dry out an IPA or bottle condition) and just add this to the primary during fermentation?

Or would that not add any flavor?

I've seen commercial brewers use flavor extract drops when kegging, but I think that adds a very weak, artificial, low-quality candy type flavor to the beer and I'd like to avoid that.

Thoughts? Suggestions?

 

[m00ps]

Ive done pumpkin and sweet potatoes added to the mash. I used canned though since most breweries recommend that over chopping and mashing it yourself. Contributes a bit to color and body, but most of the flavor is going to be from spices.

For marshmallow flavor, use this. Ive used it before along with their peanut butter fklavor
http://shop.lorannoils.com/candy-making/super-strength-flavors/1-ounce-and-larger-sizes/marshmallow-flavor

when I use vanilla beans I always chop them up, boil in a bit of water to sanitize and extract flavor and dump everythign into the fermentor

 

[StopTakingMyUsername]

Thanks!
So it sounds like I could add canned sweet potato to the mash? Did you have a ratio/amount that worked out well for you?
I definitely want the flavor there, but not overpowering everything else.

I would assume I'd be mashing a bit on the higher end as well? Like 154 F?

On the syrups, thank you for the link, but those are pretty much the same as what the brewer I mentioned used that gave that low-quality candy flavor.

I might lean towards just 'back-sweetening' with the coffee flavoring syrups (dunno if this will work, but I guess I could try some experiments with starter wort)

 

[MindenMan]

I have had good luck using Torani brand syrups, they don't produce a "fake" flavor in my beers. I would add at bottling time and take into account the amount of sugar that will assist in priming. Even their "sugar free" syrups have fermentables in them, I found that one out the hard way by having a batch of gusher beers. The flavor was right, just too fizzy. I also suggest trying to find out what the "natural flavors" are that are contained in your syrup of choice; their chocolate syrup tastes like it has vanilla in it, so in that instance I would be super careful about adding more vanilla in the bottling bucket w/o tasting it closely first.

 

[StopTakingMyUsername]

Good point. I bought a bottle of Toasted Marshmallow from a local coffee shop.
I figured I'd run an experiment, so I made some starter wort, and split it in half.
For one jar of wort, I chilled and pitched some US-05 I had laying around. Once fermentation starts, I'll boil some water with the marshmallow syrup and add that in.
For the other jar, I added the syrup to the boil and let it boil 5 min, then chilled and pitched.

I'll try them both for taste and check gravity to see if there's any difference in adding the syrup to primary or boil.

When you add at bottling, how do you calculate the sugars? Since those just say "18g sugar" on the nutrition info.

looks like the ingredients are basically cane sugar and "artifical flavor" (whatever that is )

Anyone have suggestions on a ratio of how much canned yams to add to a 5 gallon batch?
And should I go with puree or sliced up yams? I feel like puree is going to make an awful mess of our mash tun...

 

[StopTakingMyUsername]

follow up:
The toasted marshmallow syrup tests were absolutely horrendous.

It gave off some kind of burnt plastic fart taste... almost made me vomit.
So... that idea is out.