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 Diamond

Brewed: 03/05/2006

Racked: 03/13/2006

Bottled: 04/08/2006

Steeping Grains

Grain Amount
60° Xtal 6oz
40° Xtal 2oz
toasted 2-row pale 6oz
British Amber 3oz

Brewing Malts & Sugars

Kind Amount
Plain dry 6 lb
Extra Light dry 1/2 lb

Hops

Hop Amount Purpose
East Kent Goldings 1 1/2 oz bittering
Challenger 1/8 oz bittering
East Kent Goldings 1/2 oz flavor
Challenger 1/2 oz flavor
Styrian Goldings 1/2 oz aroma
Fuggles 1/2 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes

Yeast

Kind Amount Type
Wyeast 1338 European ~11 oz started

Bottling:

Date: 04/08/2006
Sugars Amount
wheat DME 5/8 cup
corn sugar 3/8 cup
preparing the starter: (Wednesday) 1 cup wheat DME, 20 oz water, 1 tube Wyeast 1338 Euro Ale (mfg date: Oct 5, 2005), smattering of hop pellets: 10 minute boil (pellets/water/DME) , cooled below 80°, poured into sanitized 32oz bottle, capped, shook up to aerate, added yeast, capped with fermentation lock (sanitized), dark place, basement temp is 71°. also boiling 3 gal of water this eve.
had an older tube of 1338, started it and scanned the books for another type of beer which calls for this yeast. I like the name Double Diamond (heading out for a ski trip soon), so I picked that recipe of the ones that called for 1338 as either the first or 2nd choice (2nd in this case)
toasting 2-row: 300° for 1 hour on a baking sheet, turned about every 20 minutes
brewday: basement temp 69°
racking: racked nearly a week earlier than usual because of upcoming trip
bottling: 43 reg, 4 large. leftovers ok

Reference

"Clone Brews"

Tess Szamatulski
Mark Szamatulski
Publisher: Storey Books
Page 91
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.