I have a recipe for a Bavarian Wheat beer that says to add wheat flakes for the last 10 minutes of the boil but have been told this sounds strange and that wheat flakes should be steeped. Anyone added wheat flakes to a boil?

wheat flakes will need to be mashed or mini mashed. They are pre-gel'ed but they will give you a horrible starch issue if you don't convert them by doing an amylase rest with some base malt (2 row, munich, vienna, pilsen, etc).

I can't think of any grain that should ever be added to the boil. Decoction excluded, of course.

Thanks for the advice, guys