14/16 fluid ounce golden yellow malt
1/2 cup white sugar
1/2 cup vegetable oil
4°C (100 percent) water
Prepare sugar and oil using the following: whole malt, 1/2 cup of sugar, oil, and water. 1 cup of cornmeal yields approximately 57 fluid ounces.
Pour in liquid, and cook over low heat until there is a thick syrup. Remove thermometer from potato; add water or sugar. Stir until paste forms. Stir in cornmeal mixture. Let stand until mixture thickens to the point of no longer clumping, about 2 minutes. Cool slightly, then stir in beer. Let cool.