Originally Posted by Nightshade
I must have misunderstood the difference and the process a bit in that case because if I am reading your post correctly you are saying that it would be a 2 hour (total) mash at the temps desired to get the results I am looking for.
In retrospect, I think I am the one who misread your post skipping the details for generalization.
What, exactly, are you trying to achieve with your mash? What results are you looking for?
Enzymatic activity does not behave "digitally" in that it's either on or off. Enzymes are extremely analogue in that they still perform outside of their target parameters just in varied degrees of efficacy. At least up to the point of denaturization.
Take the seed for example. Both the Alpha and beta amylase perform their function at temps well below those that we use so that it may release the necessary foodstuffs for a plant to grow from an earthen mash.
What we are doing is simply amplifying the conditions to speed along what they do natuarlly.