I plan to make a witbier this weekend. In the past when I've used raw wheat in the mash my efficiency suffers almost to the point that the wheat doesn't add any gravity points at all, so I have used gelatinized or flaked wheat instead. This results in a witbier that doesn't stay cloudy, dropping bright in the keg fairly quickly.
So my question is how do I get the raw wheat to convert better? I am thinking of doing a cereal mash with some of the barley malt and bringing that to a boil, then adding it back to the main mash, but that's a big cereal mash when half the recipe is wheat.
What do you guys do to convert raw wheat?