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 bottled

3/26/2000 4/8/2000 4/30/2000 5/28/2000 6/18/2000 8/6/2000 7/9/2000 9/11/2000 12/28/2000 2/12/2000 1/6/2001 2/4/2001 3/xx/2001 4/28/2001 6/2/2001 7/7/2001 8/18/2001 9/23/2001 11/3/2001 12/2/2001 12/31/2001 2/10/2002 3/10/2002 4/21/2002 6/23/2002 8/11/2002 9/1/2002 10/5/2002 10/26/2002 12/8/2002 12/28/2002 2/9/2003 3/2/2003 4/6/2003 4/26/2003 5/17/2003 6/7/2003 7/12/2003 8/3/2003 9/14/2003 10/4/2003 11/16/2003 11/30/2003 2/08/2004 2/29/2004 04/04/2004 7/12/2003 6/13/2004 07/04/2004 8/22/2004 09/12/2004 10/30/2004 11/20/2004 01/16/2005 02/01/2005 04/02/2005 04/23/2005 06/12/2005 07/02/2005 08/13/2005 09/03/2005 10/15/2005 11/05/2005 12/17/2005 01/14/2006 03/05/2006 04/02/2006 05/29/2006 06/17/2006 08/12/2006 09/03/2006 10/23/2006 11/20/2006 01/14/2007 02/18/2007 03/17/2007 04/29/2007 06/09/2007 07/15/2007 09/16/2007 10/27/2007 12/16/2007 01/21/2008 02/01/2008 04/20/2008 06/14/2008 08/24/2008 10/26/2008 12/13/2008 02/07/2009 03/28/2009 05/29/2009 07/11/2009 09/05/2009 10/25/2009 12/13/2009 02/06/2010 04/11/2010 05/30/2010 07/20/2010

Sinebrychoff Porter

Brewed:

Racked:

Bottled:

Steeping Grains

Grain Amount
Cara Munich 6 oz
German Munich 6 oz
British Crystal 8 oz
Belgian Chocolate 8 oz

Brewing Malts & Sugars

Kind Amount
light dry 9 lb
Unsweetened Bakers Chocolate melted 4 oz

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

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.

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.