Just wondering if anyone has ever tried elevating Ph during a step mash to the optimum level for a-amylase. If I'm not mistaken the a-amylase optimum Ph is close to 7. Is there any sense to doing something like this?
Not much reason to as you can get complete conversion at lower pH in reasonable time.
The other problem is that optimal wort pH is lower, so you would have to acidify in the kettle.