I do a no sparge, no boil, no hops to make my Egyptian historical brew. Just mashing baked grain breads with dates and chamomile. I sulfite it to kill the bugs, then pitch my starter. Over time it turns beautifully clear, and is a light bodied summer brew with notes of the chamomile and dates. Oh, and it keeps winning golds in 23A Fascinating - can you post a recipe?
So yes, it can definitely be done.
I've kept this one pretty close to my chest so far, but I'm trying to be less competitive and share the fun of a new twist on an ancient brew. So good luck, and let me know how it turns out. PM if you have more questions. The feedback I get on scoresheets for this is very positive, and most people dont believe there's no hops or boil since its clean and balanced.
2lbs flaked maize
2lbs white wheat
Close down your mill and grind away (flour isnt a concern here)
Add enough water to get it to all stick together, then dump it on a nonstick cookie sheet in a big pile. Place a meat thermometer in the middle and set the alarm to 125F. Place in a hot oven (425F) and bake until the outside is toasty brown (you'll see sugars caramelizing as conversion begin which is pretty neat) but dont let the core overheat because you want to preserve the amalyse enzymes.
Dump the lot into your mash tun. Add 2lbs of chopped dates and 1/2 oz of chamomile tea bags. Add all your water volume, dough in and target the mash at 155F then let it sit for 6+ hrs. It's fine if it drops down to 130F, you want this to be really fermentable.
Run off to a sanitized carboy, adding campden tablets to sulfite for 24hrs. Pitch your favorite yeast strain (WLP007 works nicely). Ferment and treat as a regular beer from then on.
It will drop clear if lagered. No need for filtration. Ages nicely as long as sanitation is good. I tried to pasturize one instead of sulfite and it went lacto sour on me. Which also tasted pretty freaking awesome by the way, so feel free to experiment.
Right now I'm trying to see if I can replicate the end flavors with some C60 and Biscuit to skip the bread making step, so it can be scaled up to work with a local microbrewery.