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

Maple Way

Brewed: 10/26/2008

Racked: 11/08/2008

Bottled: 11/23/2008

Steeping Grains

Grain Amount
Light German Munich 12 oz
80° Crystal 6 oz
Cara-Munich 6 oz
Chocolate 4 oz

Brewing Malts & Sugars

Kind Amount
EL dry 6 lb
wheat dry 1 lb
Keim Brothers Maple Syrup liquid 1 lb

Hops

Hop Amount Purpose
Perle 1 3/4 oz bittering
Hallertau Hersbrucker 1/4 oz bittering
Perle 1/4 oz flavor
Hallertau Hersbrucker 1/4 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes
maple syrup 55 minutes

Yeast

Kind Amount Type
Wyeast 1968 London ESB ~ 22 oz started

Bottling:

Date: 11/23/2008
Sugars Amount
Wheat DME 1/2 cup
Maple Syrup 1/2 cup
preparing the starter: (Thursday) 1 cup wheat DME, 20 oz water, 1 Wyeast 1968 London ESB XL 125ml smack pack (mfg date: Oct 06, 2008), 4ish hop pellets: 10 minute boil (pellets/water/DME) , cooled down to 78° (basement 68°), poured into sanitized 32oz bottle, capped, shook up to aerate, added yeast, capped with fermentation lock (sanitized), dark place
brewday: basement 66°, wort 70°. Used all of the starter.
bottling: 43+4. Leftovers fine.

Reference

"Beer Captured"

Tess Szamatulski
Mark Szamatulski
Publisher: Maltose Press
Page 148
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.