Should I run this malt thru my regular mill or should I grind finer with a corona?

Either would probably be fine, but if you are powdering it, you will likely need somewhat less.

It is going into a stout..not a fan of real wheaty beers. Hoegaarden lays on my palate like wallpaper paste. I'll stick with my standard grind and keep it under 3 % of the total weight. I just milled 1/2 lb. and I looks OK. Just looking for another layer in as oatmeal stout.

Thanks Spyderwrangler

I'm not sure that you will even get any of the 'wheaty' character from a chocolate wheat, but a really fine crush may be more likely to make it through into the boil and fermentor, where you'd want to make sure that it get's settled out...

The description and use for the malt I saw listed was primarily for aroma intensifing and color. I really like the pleasant taste of this grain alot..chewing now!

You are correct! Nothing wheaty about it! Excellant!

Trying a spoonfull of "tea" with it to see how it reacts with water.
I am going to boost to 5%.

This grain taste to my like it has a lot of potential in dark beers!
Using it in a stout I dont have to worry about settling.

How does it compare to a Carafa of a similar Lovibond rating?

Carafa III is more harsh and bitter
The wheat is a mellow smooth chocolate. I can't use harsh as a descripter, just a touch bitter.
Hope it taste as good in my beer as it does straight out of the bag. I
will be buying more today. I am actually going to drop the carafa from my receipe and replace with choc wheat.
It is a balance between the coffee of roast barley and the chocolate wheat i am looking for.
I am not a huge coffee fan so I am detuning the roast barley with a little black patent so I figure if I detune the coffee, I should detune the chocolate with real smoothness.

Less about appearance and more about texture... though if you care kegging you'll be able to let it settle in tank and pull off any grain bits. I did a stout that I powdered my dark malts for, I may have bottled it a bit early, but got a thick layer of yeast and dark malt bits in the bottle. As long as the bottle was fully settled and poured carefully it was fine, but if it got shook up, the dark malt gave it a slightly gritty texture in my mind (though it may have been in my head just because I wasn't happy with that part of the beer).