I’m somewhat familiar with the alpha & beta enzymes, their favored temperatures and how they can affect fermentability in a 60-90 minute mash of near constant temperature.
I’m also interested in trying an overnight mash for the convenience of fitting brewing into a busy family schedule.
What I’m concerned about is the effect of falling temperatures on the mash. I’m guessing in my cooler mash tun I could possibly lose a degree or two per hour. Suppose I started a mash at 154°F and eight hours later it had dropped to 142°F. What would the result be? Are the wort characteristics defined more by the temperature held during the first hour, or more by the final temperature?