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: 12/13/2008

Racked: 12/31/2008

Bottled: 01/24/2009

Steeping Grains

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

Brewing Malts & Sugars

Kind Amount
light DME dry 2 1/2 lb
EL DME dry 6
Deep Kesar mango pulp canned 850 g
bakers unsweetened chocolate melted 4 oz

Hops

Hop Amount Purpose
styrian golding 2 oz bittering
styrian golding 1/2 oz flavor
styrian golding 1/4 oz flavor
stryian golding 1/4 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes

Yeast

Kind Amount Type
Wyeast 1214 Belgian Abbey ~11 oz liquid

Bottling:

Date: 01/24/2009
Sugars Amount
wheat DME 5/8 cup
corn sugar 3/8 cup
starter: (weds night) 1 cup wheat DME, 20 oz water, 5 hop pellets; boiled 10 min. sanitize equipment. aerate. 1 XL smack pack Wyeast 1214 Belgian Abbey mfg 10/14/08, pitched at 74°. basement temp is 66°. Boiled 3 gal water.
brewday: used german munich instead of german vienna (random act). Dropped hops at 0, 30, 45 and 58 minutes. Basement temp is 67°, wort temp was 75°. I added the Mango gradually during the first 1/2 hour, keeping the boil. Had plain light DME leftover, substituted for 2 1/2 lb extra light DME. One concern: pouring in chilled water did not result in a foam, hopefully aeration is satisfactory. Perhaps the chocolate inhibits foaming.
rackday: didn't get as much as I'd hoped out of this one because it was very unsettled at the bottom => tossed more slurry than usual.
bottling: 42+4, insufficient leftovers to get a sense of the flavor
the flavor is terrific, best ever for this style ... need to figure out how I did it!

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.