I'd say go for it. Transfer carefully (avoid aeration) to a sanitized pot (since you are still going to be in The Zone), heat to 135, stir regularly to make sure it's all at 135, and let it sit for a bit. Chill quickly (you'll need to figure out how to do that in a sanitary fashion). Once it's chilled, you'll need to pitch some fresh yeast, but then you should be able to bottle it.
But be careful with the bottles -- if you didn't denature enough of the enzyme, it could still convert more dextrins into fermentables, which your yeast will turn into CO2. Rubbermaid totes are good protection.