Originally Posted by ThePonchoKid
I'm not sure what that means. What if I am looking to tweak relative effects of alpha and beta amylase? What does that do?
The reason that different mash temperatures produce different degrees of fermentability is that two major enzymes respond to slightly different temperatures. By adding some grain late in the mash and at a higher temperature, you're shifting the relative activity between those two enzymes. But, I suspect you could achieve exactly the same enzyme activity profile just by picking an intermediate temperature.