What would happen if you started your mash as say 145F and slowly heated the mash, so that after 20 minutes it was 151, and than after another 20 minutes it reached 158?
This would give the Beta Amylase 15-20 minutes at its optimal temperature,
and the Alpha Amylase 15 minutes at its optimal temperature.
I don't think this would yield 2 opposite beers - both thin/dry and sweet (and thick).
How would this work out?
Has anyone done this, and how did you like it?