Give the rest of the details for your recipe - volume, mash temp, percentage of grist for the wheat, etc.
IIRC they stew the wheat before they roll it; so to have the same effect you might want to boil the wheat with some pilsner and then add it to your main mash. BUT, if it's just a small percentage of the grist you can just swap in the raw wheat and the pilsner will be able to convert it.