Still a newbie to the all grain world, but so far i'm pleased with my first all grain batch.
While at the local brew shop, i was browsing their grain selection. Ive been struck with curiousity about a particular grain: Malted Red Wheat. (found here: http://www.northernbrewer.com/shop/rahr ... alt-1.html
I was thinking about Red Wheat Whiskey, something along the lines of 75% the malted red wheat, and 25% 6 row malt.
Does anyone have any experience with this grain? Does it make a good tasting liqour? Since it is malted, Basically I'll hold it around 140-150 degrees for a couple of hours, and I can cook the malt along with it (since I won't be exceeding 150 degrees). Is this correct?