I've been brewing a few years now and usually do a single infusion mash in the target temp area where alpha and beta amylase work together. Getting more into the science of this, it would appear that it would be best to do a higher temp mash first for alpha amylase to break down the larger proteins, then drop the temp to let the beta amylase go to work on the ends of those for a more fermentable wort. I haven't run into a recipe or mash schedule like this and was just wondering if anyone had any thoughts on this or tried something like that?
Maybe the temperature where they work together is just fine enough to get the job done or it depends on what type of beer you are going for. Might get into the art vs. science of home brewing.
Just wanted to open up some discussion and see if anyone had any thoughts or experimented on the matter. Thanks