It has been my experience using enzymes (SEBstar) will will reduce your conversion time compared to using malt. Along with increasing SG.
My procedure for mashing 2.25-2.5# corn per gallon to get 1.08 - 1.09 SG.
Fill mash pot with half the liquid needed, Add the SEBstar HTL to the liquid @ 3.9 ml per # corn, Start agitator, add all corn to cold water, check and adjust ph (5.6-6.5) heat to 190° F, Turn off heat, occasionally stir /agitate for up to 90 minutes, temperature will drop, after 60 minutes do starch test, if no starch add remaining liquid, cool to 150° F , Add SEBamyl GL @ 3.9 ml per # corn, let set occasionally stir/ agitate for 75 minutes, cool to < 85° F, Check and adjust ph (5-5.5) transfer to fermenter, add nutrients pitch yeast. See attached photo.
I don't think the flavor profile changes much not using the malt... To each their own. Cheers, Chuck
Chart for enzymes sold by enzymash.com:
SEBstar HTL - 0.36ml/lb - pH 5.6-6.5 - 122-194F
SEBamyl GL - 0.36ml/lb - pH 2.8-5.5 - 86-149F
SEBflo TL - 0.23ml/lb - pH 4.0-6.5 - 86-140F