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

Brook. Black Choc Stout

Brewed: 04/02/2005

Racked: 04/17/2005

Bottled: 04/30/2005

Steeping Grains

Grain Amount
M&F British Chocolate 15 oz
Briess Roasted Barley 7 oz
Flaked Wheat 4 oz
Briess Black Patent Malt 3 oz

Brewing Malts & Sugars

Kind Amount
light dry 9 lb
wheat dry 1 lb
malto dextrin dry 4 oz

Hops

Hop Amount Purpose
East Kent Goldings 3 oz bittering
East Kent Goldings 1/2 oz flavor
Cascade 1/2 oz flavor
Cascade 1/2 oz aroma
Tettnang 1/2 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes

Yeast

Kind Amount Type
Wyeast 1056 American ~11 oz prestart

Bottling:

Date: 04/30/2005
Sugars Amount
wheat DME 5/8 cup
corn sugar 3/8 cup
preparing the starter: (tuesday) 1 cup wheat DME, 20 oz water, 1 tube Wyeast 1056 American Ale (at room temp), 4 northern brewer hop pellets: 10 minute boil (pellets/water/DME) , cooled down to 77°, poured into sanitized 750ml (27oz) bottle, corked, shook up to aerate, added yeast, capped with fermentation lock (sanitized), dark place -- basement temp is 64° (warm today so furnace is off), using 68° T-bath -- plan to let this go for 4 days and brew w/half, save half (pre-bottling yeast kicker -- this is the main purpose of this starter (the yeast mfg date is only about 1 month ago)-- to double the yeast). also boiling 3 gal of water this eve
the starter had overflow/expellation issues: fermentation lock filled up w/gurlging thin yellowish fluid; removed the lock and installed an overflow tube (this was wed morning): back to fermentation lock on thu eve -- next time i start a fresh batch of yeast i'd better use a larger vessel
brewday: basement temp is 68-69°: getting T-bath ready for the AM
next morning (sun): had lost power overnight, so the T-bath (the vessel was immersed already) was less useful -- or maybe more, though less controlled; however, fermentation was already visible (about 12 hours) -- hopefully would supply enough of its own heat
next morning (mon): still no power -- house temp down to 55°, checked T-bath temp -- about 62°, added some hot water from the faucet to bring up to 66° and covered with towels. brew still gurgling at a moderate pace. when arrive home at 5PM power has been on for a short time, water temp still 66°
next morning (tue): water temp at 71°. remove power from heater, open up space in the towels (letting yeast provide own heat for now -- water will keep it constantish.) basement temp 68°
rackday: almost black (looks good), smells like Bells Kalamazoo Stout (smells good): promising
bottleday: the leftovers have quite a lot of flavor: 51 bottles
3 weeks later: the beer is quite flavorful, carbonation in progress
2 years later: 4/25/2007, still very good. holds up quite well.

Reference

"Beer Captured"

Tess Szamatulski
Mark Szamatulski
Publisher: Maltose Press
Page 109
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.