I'm interested in this as well. (maybe not so much as to do a DI mash)
Originally Posted by mabrungard
Its just a different breed of grain. The amount of kilning is similar to those other grains. The pH value should be similar.
Is this really true though? The difference between wheat and 2-row is enough to through off a mash pH. 5.70 vs 6.04. I'd think this could give you some problems if you used a high proportion of it in a mash.