Add 1 peck malt to 4 gallons of boiling water and let it mash for 8 hours, and then strain, and in the strained liquor boil:
Hops, 4 ouncesBoil for half an hour, then strain and ferment in the usual way.
Coriander seeds, 1 ounce
Honey, 1 pound
Orange peel, 2 ounces
Bruised ginger, 1 ounce
Source: Henley's Twentieth Century Formulas, Recipes and Processes, 1928Weiss Beer.--This differs from the ordinary lager beer in that it contains wheat malt. The proportions are 2/3 wheat to 1/3 barley malt, 1 pound hops being used with a peck of the combined malt to each 20 gallons of water. A good deal depends on the yeast, which must be of a special kind, the best grades being imported from Germany.
I'm amazed at the assumption of prior knowledge. That, and despite the wheat beer being a batch size four times that of the Scotch beer, calls for the same volume of grain.:fro: