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

Mango Dirty Blonde

Brewed: 04/02/2006

Racked: 04/15/2006

Bottled: 05/06/2006

Steeping Grains

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

Brewing Malts & Sugars

Kind Amount
EL DME dry 8 1/2 lb
rubicon mango juice drink liquid 1 liter
Belgian Clear Candi Sugar 1/2 lb
Hershey special dark chocolate chips 3 1/4 oz

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 Bastogne Belgian Ale (WLP510) ~11 oz liquid

Bottling:

Date: 05/06/2006
Sugars Amount
wheat DME 5/8 cup
corn sugar 3/8 cup
starter: (thurs night) 1 cup wheat DME, 20 oz water, 5 tettnanger hop pellets; boiled 10 min. 1 tube White Labs Bastogne Belgian Ale (WLP510) best before 6/08/06, pitched at 78°. basement temp is 68°.
brewday: decided to add a bit of chocolate and change the name to "dirty blonde". will see how this all works out. the basement temp is a few degrees low for a belgian (68°), so am going w/a T-bath: 70°. pitched the yeast at about 78°. the wort was unusually "flat". but aeration was as usual. the chocolate? a fair amount of the chocolate ended up sticking to the hop bags. the yeast being used is seasonal => it will be very difficult to reproduce this beer :)
rackday: no foam, some yeast on top, fair bit of slurry, including the reserved water nearly filled carboy (will need to extract some before adding primer yeast)
bottling: 5 large, 43 regular. leftovers nice

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.