The best answer I can find is 25-30 PPG
It's a little tricky as that may or may not be for fully dried grain, as it's usually sold with ~6%water in it if it is raw.
Does anyone know about hulled barley? I've been using a lot from a natural food store (at about 1.25lb). I malt it, though it's hulled, so only about 10-15% sprout, but the soak likely activates some enzymes even in the grain that doesn't sprout.
I've had some success with a grain bill that's only 20% commercial malt, but it's hard to say how much success, as it's hard to judge when you don't know the potential. Any way I've got a mash holding in the oven right now, I should get back to it.
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Potential Gravity of raw wheat?
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