Aussiedistiller, Home Distilling, Moonshine, Home Brew

I have been thinking of using crushed wheat instead of wheat germ for a DWWG style ferment but want to also convert the sugar starch to get a bit more value out of the wheat.
Could the beer brewing fraternity advise if I should convert in the normal manner before boiling to extract more flavour or can I boil the crap out of the crushed wheat and water mix for an hour or so then cool things down to convert the starch to sugar. :think:
Suggestions on quantities would also be great, I have a 70 litre fermenter.


Cheers.

i would boil the non-malted wheat 1st then cool it to 65'c (ish) and then put in your "beer malt" or enzymes to get it to convert.

not sure on quantity, but would look at 50-50 wheat to malt to start, maybe get down to 65-35 wheat / malt depending on conversion
i got NFI about enzymes...