I'll be interested in seeing how fermentable that wort ends up. Please post your final gravity once you're done. Beta amylase is the enzyme responsible for making the vast majority of fermentable sugars and it is mostly denatured at that temperature. Alpha amylase breaks down starches but primarily produces maltose and dextrins which will certainly add to gravity but are less fermentable.
Lot of not quite accurate information here.
Maltose is a disaccharide (two glucose molecules bonded with an ⍺1,4 bond) and is very fermentable. In fact it is the primary fermentable sugar in wort.
Beta amylase creates only maltose by chopping off maltose molecules from one end of a starch chain (what's known as the non-reducing end.) So, beta creates only fermentable sugar.
Alpha amylase cuts starch chains at random ⍺1,4 bonds, so it can make pretty much any chain length (that is shorter than the starting chain length.) The shortest pieces it creates are glucose (monosaccharide) and maltose, which are both highly fermentable. It can also create
maltotriose, a trisaccharide that is
fermentable by some yeasts. but not others. Alpha also creates longer chains, but can continue to cut these longer chains into shorter chains as time goes on, eventually getting to all fermentable sugars and limit dextrins. Early in the mash process, alpha produces more non-fermentable dextrins than fermentable sugars, but that changes as the mash progresses.
Each time alpha cuts in a way that creates two chains, both longer than 2 glucose molecules, the new chains each have a reducing end and a non-reducing end, so now we have two non-reducing ends instead of one (from the starting chain), so there are more non-reducing ends for beta to work on.
Not all starch is linear chains (amylose, with only ⍺1,4 bonds.) Some starch (amylopectin) also has occasional ⍺1,6 bonds, which create branch points, with three chains emanating from the branch points. Neither alpha, nor beta amylase can hydrolyze (break) the ⍺1,6 bonds, nor can they hydrolyze ⍺1,4 bonds within about 4 glucose units of an ⍺1,6 bond. So, after alpha and beta have done everything they can, you are still left with dextrins with three branched chains, each about 4 glucose units long. These are what's known as "limit dextrins," and they are not fermentable.
There is a third amylase enzyme in malt which is known as "Limit Dextrinase." Limit dextrinase can hydrolyze the ⍺1,6 bonds, so it makes more straight chains available for alpha and beta to break down into fermentable sugars. The action of limit dextrinase reduces the amount of limit dextrins that remain in the final wort, resulting in a more fermentable wort (because the limit dextrins have been turned into fermentable sugars.)
Limit dextrinase denatures at temps slightly below the temp at which beta amylase denatures, so you get more limit dextrinase action in lower temperature mashes vs. higher temperature mashes. It is actually the limit dextrinase that creates the higher fermentability of lower temp mashes, since it is the enzyme that reduces the amount of unfermentable dextrins in the wort.
Brew on