Here are the beers I brewed in temporal order.
To view all of a particular variety, first pick its name from the list and then select the title link.
Index by: bottled brewed

Red Bitter Imperial Stout Honey Spruce Porter Red Bitter Imperial Stout Red Bitter Stammer Leeners Porter Red Bitter Imperial Stout Imperial Stout Magic Hat #9 Rogue Mocha Porter John Courage Imperial Stout Watney's Cream Stout Wit Black Magic Hat #9 Rogue XS Smoke Ale Anchor Porter Magic Hat #9 Deep Shaft Stout Anchor Porter Magic Hat #9 John Courage Imperial Stout Double Engine Blonde Anchor Porter Double Engine Blonde Barbar Belgian Honey Ale Sinebrychoff Porter Moor Porter Otter Head Brooklyn Brown Chimay Grande Reserve Otter Head Witkap-Pater Abbey Sinebrychoff Porter Magic Hat #9 Chimay Grande Reserve Dead Guy Ale Otter Head Ipswich Oatmeal Stout Usher's Ruby Ale Witkap-Pater Abbey Blind Faith IPA Sinebrychoff Porter Shepherd Neame IPA Chimay Grande Reserve Dead Guy Ale Witkap-Pater Abbey Sinebrychoff Porter Shepherd Neame IPA Double Engine Blonde Dead Guy Ale Witkap-Pater Abbey Shepherd Neame IPA Brook. Black Choc Stout Usher's Ruby Ale Mango Double Blonde Shepherd Neame IPA Sinebrychoff Porter Honey Dead Guy Ale Hercule Hammer and Nail Honey Dead Guy Ale Brook. Black Choc Stout Double Diamond Mango Dirty Blonde Shepherd Neame IPA Sinebrychoff Porter Hercule Honey Dead Guy Ale Hammer and Nail Black Hole Stout Mango Dirty Blonde Maple Way Shepherd Neame IPA Honey Hercule Black Hole Stout Honey Dead Guy Ale Maple Way Mango Dirty Blonde Red Wheat Honey Hercule Honey Wheat Sinebrychoff Porter Shepherd Neame IPA Black Hole Stout Maple Way Mango Dirty Blonde Honey Hercule Honey Dead Guy Ale Shepherd Neame IPA Sinebrychoff Porter Maple Way Black Hole Stout The Brown Dwarf Mango Dirty Blonde Honey Dead Guy Ale Honey Hercule The Brown Dwarf

The Brown Dwarf

Brewed: 07/20/2010

Racked:

Bottled:

Steeping Grains

Grain Amount
US 60° crystal 12 oz
chocolate 5 oz
Belgian Biscuit 3 oz

Brewing Malts & Sugars

Kind Amount
extra light dry 6 lb
wheat dry 1 lb

Hops

Hop Amount Purpose
Northern Brewer 1 oz bittering
Cascade 1/2 oz flavor
Willamette 1/4 oz flavor
Cascade 1/2 oz aroma
Willamette 1/4 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes
Keim Bros maple syrup 12 oz 6 days

Yeast

Kind Amount Type
Wyeast 1968 London ESB ~11oz started

Bottling:

Date:
Sugars Amount
wheat DME
corn sugar
starter: basement temp 75°, room temp near sink (for cooldown) 83° (Damn its warm!)
brewday: basement still 75°, kitchen down to 79°, pitch temp 65° (hopefully did not shock the yeast into submission :) (nahh, just a nice cool down in the wort for them, they'll be heating it up soon :)
kicker: upped amount to 12 fluid oz (from 10) into 1 cup of boiling water, rested it for 5 min in sink. Had a little taste of the beer first, seemed OK.

Reference

"Beer Captured"

Tess Szamatulski
Mark Szamatulski
Publisher: Maltose Press
Page 145
The recipes described indicate the ingredients I used to brew the beer. These may or may not match with the ingredients found in the cited references. For the authoritative clone recipe and complete descriptions of how to make any of these beers using either extract, mash or mini-mash methods consult the cited text. I heartily recommend the "clone" books referenced, any of them is well worth the small investment and will pay off in great beer.