Has anyone tried this? In addition to the usual roasted barley, I can also get hold of roasted wheat or even roasted rye. Roasted wheat is supposed to have a milder flavour than roasted barley and I'm thinking it would be interesting to make a stout with it. I made a stout last year using the conventional 70-20-10 Guinness type recipe and a big helping of EKG - it was good, but I'd describe it as "robust". You could still taste it for hours after the glass was empty. Something more delicate using roasted wheat instead of roasted barley and pale wheat in place of flaked barley (for head retention) might be fun to try.