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: name brewed

4/8/2000 unknown unknown unknown unknown unknown unknown unknown unknown unknown unknown unknown 4/xx/2001 5/20/2001 unknown unknown 9/11/2001 unknown 11/29/2001 unknown unknown 3/3/2002 4/7/2002 5/27/2002 7/21/2002 9/7/2002 9/28/2002 11/2/2002 11/30/2002 1/5/2003 1/25/2003 3/1/2003 3/29/2003 5/3/2003 5/24/2003 6/13/2003 7/5/2003 8/10/2003 9/6/2003 10/18/2003 11/08/2003 12/12/2003 1/1/2004 3/07/2004 03/28/2004 05/01/2004 05/30/2004 07/11/2004 08/08/2004 9/18/2004 10/10/2004 11/26/2004 12/20/2004 02/12/2005 03/06/2005 04/30/2005 05/21/2005 07/09/2005 07/30/2005 09/10/2005 10/01/2005 12/03/2005 12/27/2005 01/28/2006 02/19/2006 04/08/2006 05/06/2006 07/03/2006 07/22/2006 09/09/2006 10/14/2006 11/24/2006 12/16/2006 02/17/2007 03/16/2007 04/23/2007 05/28/2007 07/08/2007 08/25/2007 10/13/2007 12/1/2007 1/13/2008 02/16/2008 04/05/2008 05/17/2008 08/02/2008 09/28/2008 11/23/2008 01/24/2009 03/14/2009 5/17/2009 07/04/2009 08/16/2009 10/11/2009 11/28/2009 01/17/2010 03/13/2010 05/16/2010 07/04/2010 08/22/2010

Sinebrychoff Porter

Brewed: 09/05/2010

Racked:

Bottled:

Steeping Grains

Grain Amount
Cara Munich 10 oz
German Munich 3 oz
British Crystal 8 oz
Belgian Chocolate 8 oz

Brewing Malts & Sugars

Kind Amount
light dry 9 lb

Hops

Hop Amount Purpose
Northern Brewer 2 oz bittering
German Hallertau Hersbrucker 1/2 oz flavor
Czech Saaz 1/2 oz aroma

Additives

What Amount When
irish moss 1 tsp 45 minutes
Unsweetened Bakers Chocolate 4 oz after cool down

Yeast

Kind Amount Type
Wyeast 1084 Irish Ale ~12 oz started

Bottling:

Date:
Sugars Amount
wheat DME 5/8 cup
corn sugar 3/8 cup
starter: (thursday) 1 cup wheat DME, 20 oz water, 10 minute boil (pellets/water/DME), cooled down to 80° (room temp is 82°), shook up (lidded), mixed w/125ml Wyeast 1084 Irish Ale XL (mfg. date: Jul 10, 2010) into sanitized 32oz jar, cap with fermentation lock (sanitized), basement temp is 75°. Boiled 3 gallons of water.
brewday: basement 69°, wort 70°. Last time I noted that the chocolate gets stuck in the strainer. This time I addressed that by melting the chocolate into 1 1/2 cups water about 30 min into the boil. Once it was bubbly enough I covered it and turned off the heat. I put the chocolate into the fermentation bucket just before the wort w/a sterilized spatula. I can verify that it is a major foam inhibitor -- essentially no foam instead of lots when pouring in the aerating chilled water. Changed the grains from 6 and 6 oz Cara/German Munich to 10 and 3oz respectively. Didn't have enough German no hand, also had an extra oz of Cara.

Reference

"Clone Brews"

Tess Szamatulski
Mark Szamatulski
Publisher: Storey Books
Page 73
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.