When doing a beer with a large amount - say 25% - of cereal adjunct such as maize or rice, I have been doing a preliminary cereal mash with some of the base malt, to convert the cereal first before adding it into the main mash. I have been doing this at 71 °C = 159.8 °F, the reason being that I want to be in alpha amylase territory to zap the cereal more effectively. This of course produces a sort of dextrin soup so the question is:
When I pour the resulting mush into the main malt mash, to get 64 °C = 147° F does the beta amylase in the main mash then start to attack the dextrins etc and turn most of them into fermentables?
When I pour the resulting mush into the main malt mash, to get 64 °C = 147° F does the beta amylase in the main mash then start to attack the dextrins etc and turn most of them into fermentables?