I was thinking of mixing that in with honey and water and letting it ferment. Maybe something like 60/40 ratio of honey to malt or even 70/30 depending on how much malt is left.
How do you think this would turn out? I could always dry hop it with some leftover centennial or citra or something and then carbonate it for the summer. But I've never heard of anyone using 100% pure Bavarian wheat malt and honey before.
It's all about experimenting, right?