A friend of mine is an eastern Montana wheat farmer who grows soft white spring wheat that is extremely low in protien....terrible for pasta, but for brewing. I like to add it at about a 20-30% rate to the grist. I grind it to flour in my Vita-Mix dry container. Although it slows the lautering/sparging process some, I have never had a stuck mash.
The resultant beer seems to be clearer than those without wheat....the wheat lends a light crispness to the beer.....and the head, oh my. Fabulous rocky head.