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: 01/16/2005

Racked: 01/30/2005

Bottled: 02/12/2005

Steeping Grains

Grain Amount
20° German crystal 1/2 lb

Brewing Malts & Sugars

Kind Amount
plain dry 7 lb
Belgian clear Candi Sugar 1/2 lb

Hops

Hop Amount Purpose
Styrian Goldings 1 3/4 oz bittering
Styrian Goldings 1/4 oz flavor
Czech Saaz 1/4 oz flavor

Additives

What Amount When
irish moss 1 tsp 45 minutes
ground coriander 1/2 tsp 45 minutes
fresh orange zest 1/2 small orange 45 minutes
fresh lemon zest 1/2 medium lemon 45 minutes
fresh orange zest 1/2 small orange 55 minutes
fresh lemon zest 1/2 medium lemon 55 minutes

Yeast

Kind Amount Type
11/26/04 Double Engine ~13 oz reconstituted

Bottling:

Date: 02/12/2005
Sugars Amount
dark belgian candi sugar 1/3 cup
corn sugar 1/2 cup
preparing the starter: 1 cup wheat DME, 16 oz water, roughly 3 oz each from bottom of 2 double engines (warm), 4 northern brewer hop pellets, 10 minute boil (pellets/water/DME) , cooled down to 77°, mixed into sanitized 750ml (25oz) beer bottle, cap with fermentation lock (sanitized), dark place -- basement temp is 71° -- plan to let this go for 4 days and refrigerate for later use.
next day: noticed basement temp had dropped to 68° (this would be ok -- but since it has warmed up a bit outside the furnace is turning on less which means the basement will cool (house floor T set @ 65°) and below this temperature might be negative), put starter in a T bath. Holding at 70-71°.
brewday: using a T bath, temp about 71°, basement 66-68° depending upon where measured. Poured about 2/3 of the starter in, reserving 1/3 for a few days before bottling.
pitch + 13 hours: visible fermentation, T at 71°
rackday: this beer had a slightly sour odor, perhaps because the yeast had been exposed to high alcohol (2nd+ generation -- but have read on the web that higher generation produce diacetyl, which creates a buttery flavor -- and i didnt taste that): the flavor was fair, but non-belgianish -- hopefully the end product will be good
pre-bottling: roughly 3 days before bottling (estimated), pitched the other half of the yeast (after warming up to room temp) through a sanitized funnel. the yeasty liquid smelled a little sweet to me.
bottling day: 51 bottles. leftovers a bit acidic. hopefully will age well. probably will go back to wyeast/white labs for the next batches -- but continue w/starter (to make sure of viability and for the pre-bottling pitch)
next day: tried an older witkap today (bottled 1/1/04): not acidic, used White Labs -- should probably use reconstitution primarily as a secondary method if a beer needs to be "saved"

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.