I'm guessing from your title you're interested in using non-malted wheat to contrast with using malted wheat? Yes, that's often done in brewing.

For example, a Belgian Wit typically contains around 40-50% flaked unmalted wheat. And some English beers use torrefied (puffed) unmalted wheat as ca. 10% of the grain bill to aid in head retention and add.

Looking further afield from wheat, some of the big brewers use plain rice rather than malt to lighten the body since rice is almost completely fermentable and produces little color or body, just alcohol. It's also a lot cheaper than malted grain so it lightens their check book too.

All of these come under the heading "cereal adjuncts". Is it possible to make a beer with just unmalted cereals? Fortunately not, or it wouldn't be beer as we know it, more like rice wine. (And for that, you would need to add amylolytic enzymes to break down the starch.)

One of the main side-affects of malting grain is that additional enzymes are created in the grain. When the malt is mashed, the amylolytic enzymes break down the starch into mostly fermentable sugars, and some non-fermentable sugars. Malted barley contains plenty of these enzymes, enough to convert it's own starch plus other starches added to the mash, such as cereal adjuncts. But, there is a limit - with the best enzymatic malts, you can use about 40% grain and 60% adjuncts and still get full conversion of the starch, but that's as far as it will go. Trying to use even more cereals will leave starch in the beer, or require the addition of more enzymes (as is done when making rice wine.)

I'm guessing from your title you're interested in using non-malted wheat to contrast with using malted wheat? If so, then yes, that's often done in brewing.

For example, a Belgian Wit typically contains around 40-50% flaked unmalted wheat. And some English beers use torrefied (puffed) unmalted wheat as ca. 10% of the grain bill to aid in head retention and add.

Looking further afield from wheat, some of the big brewers use plain rice rather than malt to lighten the body since rice is almost completely fermentable and produces little color or body, just alcohol. It's also a lot cheaper than malted grain so it lightens their check book too.

All of these come under the heading "cereal adjuncts". Is it possible to make a beer with just unmalted cereals? Fortunately not, or it wouldn't be beer as we know it, more like rice wine. (And for that, you would need to add amylolytic enzymes to break down the starch.)

One of the main side-affects of malting grain is that additional enzymes are created in the grain. When the malt is mashed, the amylolytic enzymes break down the starch into mostly fermentable sugars, and some non-fermentable sugars. Malted barley contains plenty of these enzymes, enough to convert it's own starch plus other starches added to the mash, such as cereal adjuncts. But, there is a limit - with the best enzymatic malts, you can use about 40% grain and 60% adjuncts and still get full conversion of the starch, but that's as far as it will go. Trying to use even more cereals will leave starch in the beer, or require the addition of more enzymes (as is done when making rice wine.)