When doing a malt mash, most of us use the naturally occuring enzymes in malt which contains alpha and bata amalyse.. and some others. We usually mash around 62f to favor the beta amalyse enzyme since that is the one that does the actual starch conversion whereas alpha amalyse does debranching. maybe try adding another teaspoon and bringing down your mash temp and hope there is some beta in your enzyme as well? You could try adding a beano tab into your mash as well since you'll also be able to denature that enzyme in your boil. Or add your amalyse enzyme to the fermenter after the boil. It works at lower temperatures but just might take a couple weeks. Also note your gravity reading will look low while your wart is at elevated temperatures.. there are converters out there on the web if you don't want to wait for it to cool. If your starting gravity is really that low, you might consider adding some honey to boost the gravity up to at least a 1.040 or so.
good luck