Degringolade

Pop Art / Peter Max/ Four Seasons: Spring

Process One:

Two pounds, eight ounces of cane sugar 

¼ teaspoon of yeast nutrient

¼ teaspoon of yeast energizer

QS to 11 cups of water and bring to a boil.  

After boil, turn off heat and allow to cool overnight  Transfer to fermentation vessel and QS to one gallon.  Add yeast

Yeast = 1 tsp Fermfast Rum Turbo

Process Two:

Four pounds light malt extract

1 ounce HBC 682 hops (Alpha 18.3)

3.5 gallon batch size Bring wort to boil, add hops, slow boil for one hour.  Allow to cool covered overnight transfer to the fermentation vessel.  Add yeast

Yeast = 1 tsp Windsor British Style Beer Yeast

Process Three:

1 ounce (Putative) psilocybe cubensis (Hereafter known as PC)

Place in food dryer at 160℉ for five hours, transfer to electric coffee grinder and powder