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 Hercule

Brewed: 02/07/2009

Racked: 02/22/2009

Bottled: 03/14/2009

Steeping Grains

Grain Amount
torrified wheat 10 oz
chocolate 8 oz
roast 8 oz

Brewing Malts & Sugars

Kind Amount
plain light dry 9 lb
Belgian clear candi sugar 1 lb
Sourwood Honey (from Smoky Mnts Trip) 8 oz

Hops

Hop Amount Purpose
US Goldings 1 1/2 oz bittering
US Goldings 1/2 oz flavor

Additives

What Amount When
irish moss 1 tsp 45 minutes
steamed oak chips 2 g rack

Yeast

Kind Amount Type
Wyeast 1388 Strong Belgian ~12 oz started

Bottling:

Date: 03/14/2009
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 78° , shook up (lidded), mixed w/Wyeast 1388 Strong Belgian XL Smack Pack (manufactured: Jan XX 2009) into sanitized 32oz glass bottle, cap with fermentation lock (sanitized), dark place -- basement temp is 67°
brewday: wort about 65°, basement about 68°. Turns out I didn't get enough Hops for the usual way I make this batch. Left 1/2 oz at the market. Remember to check if this was a good or bad accident!
rackday: carboy nearly full, if this doesn't need another rack should get a record # of beers out
brewday: 43+4, perhaps did not stir enough: leftovers seemed to be sweeter than when I sampled it. I sampled it when I boosted the yeast because there was not much room left in the carboy. The beer was good then. Was still making gas when bottled, there was still a thin foam on top.
much later this beer became explosively carbonated. Just have a pitcher ready for pouring it

Reference

"Beer Captured"

Tess Szamatulski
Mark Szamatulski
Publisher: Maltose Press
Page 22
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.