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 Sinebrychoff Porter

Chimay Grande Reserve

Brewed: 3/2/2003

Racked: 3/16/2003

Bottled: 3/29/2003

Steeping Grains

Grain Amount
Belgian Cara-Munich 8 oz
Belgian Aromatic 6 oz
Belgian Special B 4 oz
British Chocolate 3 oz

Brewing Malts & Sugars

Kind Amount
Extra Light dry 9 lb
Belgian Dark Candi Sugar 1 1/2 lb

Hops

Hop Amount Purpose
Yakima Magnum Leaf 1/2 oz bittering
German Hallertau Hersbrucker 1/2 oz flavor
German Hallertau Hersbrucker 1/2 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes
Grains of Paradise (cracked) 1/4 g 45 minutes
Grains of Paradise (cracked) 1/4 g 58 minutes

Yeast

Kind Amount Type
Wyeast 1388 Strong Belgian (leaked) smack pack liquid
White Labs Trappist Ale (WLP500) vial liquid

Bottling:

Date: 3/29/2003
Sugars Amount
Dark Belgian Candi Sugar 1/3 cup
Corn Sugar 1/2 cup
I noticed when I went to pitch the yeast that the smack pack had a small hole in it along the seam. An unknown amount had leaked out. I poured the remainder into the wort, didn't seem like there was much, but not having used a smack pack for some time I was uncertain about this.
Fearing that the brew might be ruined I went to Leeners, arriving a few minutes before the Sunday 3pm closing time. Leeners no longer carries Wyeast, but Jim claimed that White Labs is better. I picked up and later pitched (3 hours) the Trappist. Time will tell if this worked.
My basement temp is 65°. This is kind of low for Belgian fermentation. I had delayed brewing this but it was time to forge ahead. This winter is colder and longer than usual.
I decided to implement a temperature control system described to me by winemaker Craig Copi involving a fish-tank heater, thermometer and 10 gallons of water. With this system i am maintaining a water temp of 73.8° in the water bucket. I got one of the nice immersible, temperature settable (set to 74°) thermometers.
The fermentation is a slow steady one, when I checked yesterday (3/12/2003) it was still burping on occasion. I think this is good.
The bottling leftovers taste quite good. I have high hopes for this brew.
Very good. Make this again.

Reference

"Beer Captured"

Tess Szamatulski
Mark Szamatulski
Publisher: Maltose Press
Page 32
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.