I've been playing with some adjuncts in certain styles and finding some interesting results.
The boiling of just the adjunct grits (rice, corn, oats or wheat) really helps both soften the grain and liberate starch. I've figured out that about an 8:1 water to grain ratio (by volume) is helpful in getting the most out of these adjuncts. It takes about 30 minutes for the starches to be fully gelatinized. Once the water starts boiling, it just needs to boil slowly to fully cook the grain. I generally have the heat as low as it can go, but still move the grain around. As this goes, the water gets thickened and very silky or creamy in texture.
I found that oatmeal grits leave a silkier texture than flaked in an Oatmeal Stout. There also seems to be less acidic character from the roast barley.
I did not find much of a difference between doing this procedure with unmalted wheat vs. using flaked wheat. However, either of those gives superior body (and color) over malted wheat in a Belgian Witbier.
There's a CAP planned, during the winter.