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

Honey Wheat

Brewed: 02/01/2008

Racked: 03/14/2008

Bottled: 04/05/2008

Steeping Grains

Grain Amount

Brewing Malts & Sugars

Kind Amount
Wheat dry 9 1/4 lb
Sourwood Honey 1/2 lb

Hops

Hop Amount Purpose
1.5 oz Willamette bittering
0.5 oz Willamette flavor

Additives

What Amount When

Yeast

Kind Amount Type
Wyeast 3638 Bavarian ~16 oz started

Bottling:

Date: 04/05/2008
Sugars Amount
wheat DME 5/8 cup
corn sugar 3/8 cup
starter: (Wed night). 1 cup wheat DME, 20 oz water, 10 minute boil (pellets/water/DME) , cooled down to 75° , shook up (lidded), mixed w/11 oz Wyeast 3638 Bavarian Ale yeast from the previous batch of Red Wheat Ale into sanitized monstrous glass bottle, cap with fermentation lock (sanitized), dark place -- basement temp is 68°. The bottle is monstrous because it's one of those types that enough wine for a graduation party comes in. I broke the reasonably sized one while cleaning it. I hope this yeast likes O2.
brewday: wort 72°, basement 66° (a little cool). Moved spare yeast to smaller vessel.
rackday: very cloudy. There seems to be work left to do for the yeast
bottling: 43+6. Leftovers tasty. Beer cloudy. Added remaining quart of chilled water to the hot sugars (it wouldn't fit in the racking step, but it might be a good idea to do it anyways: a few yeast cells may thank me :)

Reference

"Clone Brews"

Tess Szamatulski
Mark Szamatulski
Publisher: Storey Books
Page 137
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.