Home of the BrewNosers

Just curious how much more difficult it really would be to use raw unmalted barley (not flaked) in a dry stout, or wheat in a witbier, or some of the straight up white rice I have laying around in an adjunct lager.

I haven't done one myself, but I've looked into it. Doesn't look to be any more difficult than a decoction mash, which I've done a few of without issue