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

Witkap-Pater Abbey

Brewed: 4/26/2003

Racked: 5/10/2003

Bottled: 5/24/2003

Steeping Grains

Grain Amount
20° German crystal 1/2 lb

Brewing Malts & Sugars

Kind Amount
extra light dry 4 lb
plain dry 3 lb
Belgian Clear Candi Sugar 1/2 lb

Hops

Hop Amount Purpose
Styrian Goldings 1 1/2 oz bittering
Czech Saaz 1/2 oz flavor

Additives

What Amount When
irish moss 1 tsp 45 minutes
fresh lemon zest 1 tsp 45 minutes
dried orange peel 1/2 oz 45 minutes
ground coriander 1/2 tsp 45 minutes
dried orange peel 1/2 oz 59 minutes

Yeast

Kind Amount Type
1214 Belgian Abbey tube liquid

Bottling:

Date: 5/24/2003
Sugars Amount
corn sugar 1/2 cup
clear belgian candi sugar 1/3 cup
The recipe name of this beer is Witkap-Pater Abbey Single, but I added 1/2 lb candi rock and 1/2 DME to the recipe, so it is no longer a "single".
The orange peel was peeled from california navel oranges bought at the west-side market, and then dried by leaving it on the boiler for a few days. I broke it into bits before adding it to the wort.
I set the water temp to 71° for this brew.
The bottling leftovers were good. Only 47 beers total, which is a bit low.
There was very little sediment left in the carboy.
2 weeks after bottling this beer is already very good. Make it again!

Reference

"Clone Brews"

Tess Szamatulski
Mark Szamatulski
Publisher: Storey Books
Page 68
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.