OK. I've given up on the home malting for the time being. I'm going to perform a cereal mash on the raw wheat to make a wit. I've done some research on the cereal mash process, and know how to do it, but none of my research has been able to tell me how much sugar I can expect to get from raw wheat doing a cereal mash. I'll be doing the cereal mash with the raw wheat and some 6-row barley, using the barley's enzymes to convert the starches in the wheat to sugars. Is the amount of starch conversion in the wheat going to be pretty similar to the amount of starch conversion I'd get in malted wheat doing a normal (single infusion) mash? Once I figure out about how much sugar I can expect from the wheat, I can get this recipe together and get it done. Time is quickly becoming an issue. I've got about 6 weeks to try and make this drinkable.
Basically, I guess what I really need to know is, if I have a recipe calling for regular malted wheat, can I use the same amount of raw wheat if I perform a cereal mash? Or do I need to adjust the amount up or down? How much up or down?
