Originally Posted by nukebrewer
It is my understanding that the wheat is not required to be malted, but if you do use unmalted wheat that you would need to perform a step mash to achieve the proper conversions in the grain. I could be wrong, but I'm pretty sure I am right.
It's not required to be malted - if you mash it with a base grain that is malted, right? The step mashing would help break down proteins and make larger starches available but I'm pretty sure you would still need the enzymes from malted base grain to convert to fermentable sugars.
Edit - Not sure if the wheat also needs to be flaked or torrified to help break it down of if you could just use the step mashing. Maybe someone else can chime in who's done this with raw wehat and what kind of yield you get. On my phone now, can't search to well.