How sweet should my wort be?

I germinated around 2 pounds of wheat berries until the sprouts ranged from 75-100% the length of the grains. Then I dried the sprouts at ~100 degrees and coarsely ground them. I added this to a half gallon of ~150 degree water and held that temperature for 1 hour. Then I sparged with an additional gallon of water.

The result is a pale brown liquid, and to me it tastes only slightly sweet. On the other hand, it does not taste very starchy either. Did I do something wrong here?

Try the iodine test.

Take a sample of said water and add a drop of iodine (Betadine is available from most pharmacies.

If it turns deep, ocean blue, you have starches left over.

Alright, I tried it and the solution did turn purple. So I'm going to start over, but looking at the process I described, where do you supposed I went wrong?