Brewing with raw Durum wheat, anyone try this?

[lurker18]

I have access to durum wheat and would like to try a brew with close to 50% raw durum and 50% base malt, maybe a few percentages of something thrown in for help. Just wondering if anyone has tried brewing with durum. I know it is a much harder kernel than red or white wheats that are normally used in brewing, and it does not flour like regular wheat, it fractures like sugar. If anyone has any opinions on this please point me in the right direction. I know there are very few commercial brews using durum, the only big brewery is Moretti that does a one off, and I have never seen it.

 

[CaptainX]

I know this is a old post but how did it turn out? Durum is quite high in protein so you’d expect some protein haze. A local brewery in Saskatoon (9 mile legacy) just released a durum beer called #1 durum wheat ale

 

[bracconiere]

i'd malt it....