Originally Posted by ryane
you dont really need to do a cereal mash with wheat, the gelatization temp is below normal mash temps
I normally take the berries and grind them to flour, add to the mash and brew as usual
It was my understanding that the gelatinization temp quoted for wheat is for the pure starch and doesn't hold true for the grain itself. For example, when you add flour to a sauce to thicken it, you need to bring it to a boil to get the starch to thicken (gelatinize) as far as I am aware. This is opposed to pure corn starch, which thickens well below the boil. That said you will get some gelatinization at mash temps, and a bit of starch isnít such a bad thing in a sour beer.
Boiling the wheat isnít too tough. Just grind it and mix it with plenty of water. Using 2-row youíd be safe with 30-40% raw wheat.