According to Papazian's TCJOHB, Alpha works best between 149-150 deg F, while Beta works best at lower temps. It also says that Beta amylase will become deactivated in about 40 min at 149 deg F. If I am looking for a highly fermentable, light bodied beer, wouldn't it make sense to Mash in at 150 for about 5 min to allow Alphas to do their thing, then drop to 135-140 for a longer period to maximize Betas' activity? The Betas would not be deactivated in such a short amount of time, would they?
I've looked around and no one seems to be doing this so I figure that there must be a good reason. Please clue me in.
Thanks in advance for you time. Semper Fi.