I have some available, but I'm much too far away in Ohio. Anyway, I would suggest to proceed without it and just extend your mash time an additional 30 minutes or even longer if you have the patience. IIRC, enzymes denature over time, but not all at the same time. IOW, they have a half life period. Enzymes will denature over time, but some will remain active for a considerable period and probably long enough to get the work done for you.