So my wife found some single-ingredient puffed Kamut cereal at the local grocery store. Kamut is supposedly the same variety of wheat the ancient Egyptians raised. While I don’t know how authentic those claims are, I know it’s tasty stuff, and I’m thinking about putting some into a saison.
Any, my question is should this be milled or not? The puffed berries are pretty large, about double the size of “normal” puffed wheat.
Throw a couple in warm water. My guess is they will breakdown on their own.
I mill regular terrified wheat just because I’m milling anyway and I can’t imagine any harm in doing so.
I would assume you don’t have to mill the grain that’s already been puffed, since it’s already exposed.
I’m very intrigued by this, and agree that the flavors this could impart would be quite tasty. I look forward to hearing more about this one. 
I’ll probably make a post in the “Recipes” section once I have more of the details hammered out.
I’m going to buck my usually conservative trend in beer recipes and go wild on this one. In addition to this already “untested” ingredient, I might just pitch some cultured Orval dregs alongside the 3724 I plan on using.
This one should be fun.