It seems like one of the advantages of AG brewing over extract or partial mash is that an AG brewer can tailor the mash temp to adjust fermentability.
The only reason to reduce fermentability is to produce a low-alcohol beer.
What if I were to add the extract in during my mash? Would the enzymes from the malt be able to work on the sugars in the extract?
Yes, without a doubt.
I guess if this worked, it would only allow you to increase attenuation
You could create a low fermentable wort with your grain, if you wanted.
You probably also take an efficiency hit since more sugar is tied up in your spent grain
Right, if you add the malt extract to the mash. ... But who cares? The difference in cost would be minimal.
This works fine if you don’t mash out because most of the enzymes stay in the liquid part of the mash anyway, not the solids.
Mash-out (76°C or lower) does not denature the enzymes (specifically alpha-amylase; beta-amylase denatures during the mash).
Adding the malt extract at the beginning of the mash would provide the largest increase in fermentability due to the action of beta-amylase. Adding the extract in the kettle would only be exposed to alpha-amylase.
Another option is to not boil the mini mash, and just add this wort to the fermenter. Assuming you use a single infusion, both alpha amylase and debranching enzyme could then degrade the dextrins in the malt extract over the course of fermentation.
I suppose extract makers probably mash at the optimal temp for efficiency - what’s that, 152? How much does mash temp impact efficiency?
I'd wager they're using a Hoch-Kurz mash, not single infusion (isothermic).
With single infusion, the maximum extract is obtained at 144–151°F (62–66°C). Higher or lower temperatures will decrease mash efficiency.
Using an enzyme product, rather than enzymes from the mash, would likely provide greater control over the process.
That's an interesting idea, but it still wouldn't be easy to control.
The ideal enzyme to increase fermentability is fungal alpha-amylase, which is not generally available to home brewers.
Glucoamylase in the mash or kettle is an option, but you'd need to leave it sit for some period of time and since there's no way to monitor the progress of dextrin degradation, it's a total crap shoot.