StillSmart

That should work. The crushed wheat malt in the link is the right stuff and should contain enough enzyme to help convert the starch in the flaked wheat into fermetable sugars (provided you mash at the right temp and keep it The for 1.5 hrs)

I'd stay away from 95% sulphuric acid (oleum) if you can even buy it these days.. Anyone trying to buy that sort of stuff is likely to gain more attention than you would get walking out of an HBS with a T500 under your arm.

Just sayin..

Hampk