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 Dead Guy Ale

Brewed: 03/28/2009

Racked: 04/10/2009

Bottled: 5/17/2009

Steeping Grains

Grain Amount
Belgian Cara-Munich 13 oz
German Munich 13 oz
40° crystal 8 oz

Brewing Malts & Sugars

Kind Amount
plain light dry 6 lb 4 oz
Dutch Gold Buckwheat Honey liquid 1 lb

Hops

Hop Amount Purpose
Perle 1 1/4 oz bittering
Perle 1/4 oz +30 min
Perle 1/4 oz flavor
Czech Saaz 1/4 oz flavor

Additives

What Amount When
irish moss 1 tsp 45 minutes

Yeast

Kind Amount Type
Wyeast 1338 European Ale ~12 oz started

Bottling:

Date: 5/17/2009
Sugars Amount
plain DME 5/8 cup
corn sugar 3/8 cup
starter: (wednesday) 1 cup wheat DME, 20 oz water, some hops 10 minute boil (pellets/water/DME) , cooled down to 78° (room temp was 67°), shook up (lidded), mixed w/ 125 ml Wyeast 1338 European Ale XL Smack Pack (Jan 13, 09 mfg. date) into sanitized 32oz jar, cap with fermentation lock (sanitized), dark place -- basement temp is 65° (a bit cool for this sort of thing)
brewday: wort below 80° basement about 66°
rackday: thick gelatinous looking foam on top ... the bottom slime which was leftover smelled of honey
after a few weeks, around 1 week before botting, I put it in a 70° T bath. This cleaned up the foam which had been sitting on top ever since a few days after racking. Theory: the low temp prevented fermentation from completing: the basement temp was in the low 60s all this time. The T bath could have been done earlier, but I was busy with the end of the semester.
botting: 40+4, leftovers tasty

Reference

"Beer Captured"

Tess Szamatulski
Mark Szamatulski
Publisher: Maltose Press
Page 160
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.