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: 02/06/2010

Racked: 02/20/2010

Bottled: 03/13/2010

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 425 g
Woodstock Farms Organic Mangos frozen/thawed 10 oz
Deep Kesar mango pulp canned/frozen/thawed/heated 425 g

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
bakers unsweetened chocolate 4 oz 55 minutes

Yeast

Kind Amount Type
Wyeast 1214 Belgian Abbey ~12 oz liquid

Bottling:

Date: 03/13/2010
Sugars Amount
wheat DME 5/8 cup
corn sugar 3/8 cup
starter: (weds night) 1 cup wheat DME, 24 oz water, 5 hop pellets; boiled 10 min. sanitize equipment. aerate. 1 XL smack pack Wyeast 1214 Belgian Abbey mfg 11/16/09, pitched at 80°. basement temp is 68°. Boiled 3 gal water.
Going to try replacing/augmenting some of the mango syrup w/chunks of mango (from frozen) in the fermenter (got idea from Extreme Brewing by Sam Calagione)
brewday: basement temp 67°. I added the mango syrup at 55 min, and the mango chunks at 60 min. Letting the mango chunks stew in the wort for 20 min before starting the cool-down in the sink. Heading off now, w/ 7 min left to check that the temp still exceeds 170°. It does, 195°. The wort temp was 135° when transferred to the fermentation bucket. I scooped out the mango chunks first before pouring the rest through the strainer. After pouring the 2 3/4 gallon of chilled water into the wort the temp was about 70°. As before I was not able to create a foam, perhaps the chocolate inhibits foaming. The yeast is in. Once the activity of initial fermentation settles down I plan to send in the rest of the mango pulp. I used half as much as in the last batch, and froze the rest for later. The chocolate: I chopped it into little pieces, melted it w/some water and threw it in w/about 5 minutes remaining in the boil.
Weds following: fermentation has slowed down, time to give it a kick w/the rest of the mango syrup (425g). Boiled 2 cups water, poured in syrup, left heat on medium until about 190°, turned heat off, once it reached 175°, about 15 minutes, put heat on low for remaining 5 minutes. Moved to sink w/a few inches of cold water in it. Waited 20 more minutes, the temp was below 100°, which is the limit of the candy-makers thermometer I was using(it has a nice clip) and poured it into the fermenter.(I didn't see noticeable extra activity when I checked about a day later.)
rackday: lots and lots of slurry in the bottom, discarded nearly a gallon. The fruit was floating on top. Tried a little bit (taken past the middle of the rack): definitely lots of alchohol, also a sharp, perhaps citrusy, taste. Topped off with about a quart of water left over from the chilled water. Also, the initial part of the rack was quite opaque, took awhile to reach semi-clarity, the liquid in the carboy is an orange tinged w/brown.
bottling: 43+4, leftovers had a sharp citrusy tinge, could turn out well. Fair bit of yeast floating on top before bottling, and streaming in a mist while racking, may carbonate quickly.

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.