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

Double Engine Blonde

Brewed: 10/30/2004

Racked: 11/13/2004

Bottled: 11/26/2004

Steeping Grains

Grain Amount
Belgian aromatic 4 oz
Belgian biscuit 4 oz
German Vienna 4 oz

Brewing Malts & Sugars

Kind Amount
EL DME dry 9 lb
Belgian Clear Candi Sugar 1/2 lb

Hops

Hop Amount Purpose
styrian golding 2 oz bittering
styrian golding 3/4 oz flavor
stryian golding 1/4 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes

Yeast

Kind Amount Type
White Labs Trappist Ale (WLP500)* (see notes) vial liquid

Bottling:

Date: 11/26/2004
Sugars Amount
dark belgian candi sugar 1/3 cup
corn sugar 1/2 cup
brewday: forgot that recipe only wanted 8 1/2 lb of DME, used 9, hopefully won't be too sweet (go yeast go), basement temp 70°
monday evening: no signs that the beer was fermenting (this is about 44 hours after the wort went in the bucket) -- very dissapointing. In an attempt to save the day, opened up the bucket and threw in a tube of Wyeast 1338 (European Ale) which I had left out in the morning in case the beer did not start while at work, closed it and shook the bucket up a bit. This tube happened to be about at the end of its useful life (manufacture date: 14Jun04), and was a throw-in by the Grape and Granary (had needed some for my next batch and this one was discovered to be too old/discardable). Hope this works, not much of a chance before the weekend to go out and get more -- possibly have some very old dry yeast in the fridge -- dont want to have to use that.
next morning: active fermentation, moderately brisk gurgles -- yes! now it remains to be seen what the heck this will taste like, which yeast will win? can the 1338 handle the high gravity? From the Wyeast brochure there is no indication that the 1338 can handle high alchohol. Hopefully some WLP500 (which can) is still alive in there, and may even "win". Basement temp is 69° Considering trying to reconstitute yeast from one of the belgian homebrews in my basement.
same night: prepared the reconstituted yeast from the last batch of witkap (fermented by WLP500). problem: did not have the right size rubber stopper for the fermentation lock -- drilled a hole in a little wine preserver (plastic top grabbing cork, had to ream/scoop out the plastic a bit with the drill bit by hand to get it to accept the fermentation lock). boiled 1/2 cup plain DME w/2 N.Brewer pellets for 10 minutes, cooled it down to about 74°, added to 2-3 ozs of the bottom of the witkap (same bottle). if the yeast here revives will pitch in 3-7 days.
friday night: (roughly 3 days after making starter), there seems to be a good amount of activity in the starter, 1 inch of foam on the surface (no gurgling, little bubbles suspended in lock), there's about 3/8 inch of sediment in the bottom -- should pitch in a day or two
saturday night: shook up and pitched "starter" (the foam in the starter had started to settle a bit): the beer was still gurgling at this point
rackday: golden yellow, one large raspberry sized globule of likely live yeast on top: the thin skim on top when the "starter" was pitched was gone
bottling day: 50 bottles, leftovers tasty -- if the gas is good the beer will be great
2 weeks after bottling: the gas is ok, the head should improve -- i like this beer very much, the belgian yeast won!

Reference

"Clone Brews"

Tess Szamatulski
Mark Szamatulski
Publisher: Storey Books
Page 52
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.