I thought that someone would have answered your question by now. I'm not that smart when it comes to enzymes but I do use beano liquid in conjunction with commercial amylase. Beano will work by itself and I have used it on rice. Beano tablets work also, just crush them before using.

If I am making a beer for distilling I will add a few drops per gallon to assist with conversion. I don't do the typical brewing boil. My mash will settle clear after the ferment. This has worked with every grain that I have tried.

Enzymes will work at room temperature but slowly. Beano works better at room temp. There are companies that are using a similar fungal extract to make rice wine instead of the traditional kogi as they don't have to boil the rice just soak it in water.

The only problem I have is tending to make the distiller beer high gravity and that slows things down at the end. I want schnapps as I can get all of the good drinking beer I want.