Raw Wheat

[Jake]

Does anyone have raw unmalted wheat I can buy/trade?

[Richard]

I know it's not exactly what you're after, but the flour in my most recent two batches worked a treat - the mash nuked it - starch conversion was fine. No need to gelatinise first, however make sure you mix the flour into a paste with cold water or you'll have some serious dough-balls on your hands.

Disclaimer: I haven't actually drank the beer yet, but the wort had no off-flavours when I tasted it going into the fermenter.

[Richard]

This will no doubt have some effect on the results: I used all-purpose as a middle ground kinda do everything flour. I've dicked around with bread flour and pastry flour when cooking, so I know they have varying protein content (bread more, pastry less). Figured a middle-ground would be appropriate to start with.

This obviously isn't the same as an idea someone else (jamie_savoie) brought up re: hazing a wit with a small amount of flour. I avoided that approach because the haze in a wit should be a protein haze, not a starch haze. My original recipe included a process I nicked from turbid mashing to maintain a level of unconverted starches, but I dropped that when I realised that would be out of character. That said; I do have to admit that his use of the stuff gave me the idea to use it myself in the mash

[jamie_savoie]

Just to clarify, I may have brought up the flour idea but I never actually tried it.
There actually a guy in grand-falls who grow wheat, barley, buckwheat, rye and other grains.  Sometime soon I will pay him a visit and see what he have