Red wheat refers to the type of whaet. It's a harder wheat than the softw white wheat. It's unmalted and often sold as "wheat berries" in health food stores.
Unmalted wheat was mainly used a loooong time ago. It's really only still used in some Belgians like lambics and Wits. Because it is unmalted, special steps need to be taken to utilize it.
I made a Wit this weekend and used about 25% unmalted wheat. I did a long acid rest, a long protein rest and then the normal saccarification. The stuff is notorious for stuck mashes so be careful.
If you want to use raw wheat, the flaked wheat from the brew store is much easier because it is pre-gelatinized. If you want to make wheat beer, just get some malted wheat. It's much easier to work with and convert.
Steeping raw wheat will yield nothing other than starches, most of which will probably be insoluble because it hasn't been gelatinized. It needs to be mashed and maybe gelatinized by boiling. It must be mashed with malted grains that contain the necessary enzymes for conversion. And be prepared for a looong slow sparge that may well get stuck.
Cheers!
