Yeah, perhaps--I may have mashed at too low of a temperature, or not done a long enough protein rest, or done too long of a protein rest...I really don't have a clue how these all-grain mashes with enzymes and unmalted grains are supposed to go. I'm following the general instructions for the enzyme formula, but there's a lot of potential for error, I think. Barley mashes I know are sensitive enough, I imagine what I'm doing is probably even more sensitive!
TBH, I haven't really been floored with the results so far. I haven't been getting a ton of grain flavor in these brews. I'm finding that millet, quinoa, and the varietal rices (like black rice, red rice, and wild rice) seem to be very thin and mild in flavor, and perhaps not worth the extra effort over just using extract. But I've yet to experiment with buckwheat and chestnuts--I've got several brews planned with them in mind. My latest (and maybe final) big idea to nail a good malty flavor is to combine chestnuts, buckwheat, sweet potato, banana, and rice syrup in some proportion. If that doesn't get me where I want, I'm out of ideas.