That's what I did.
Here's the percentage of the different sugars in the LME I used.
32% was unfermentable until gluco amylase nibbled half of that down to fermentable size.
Glucose.............................. 13%
Maltose .............................. 47%
Maltotriose........................... 13%
Higher Saccharides ................. 19%
Don't quote me but I think it goes something like this.
Yeast prefers glucose since it's a simple single sugar molecule.
After eating the glucose, the yeast starts working on the 2-sugars in a row called maltose.
Maltotriose is 3-sugars long and yeast has a much harder time breaking it down to size.
The Higher Saccharides are 4 or more sugar molecules in a row and yeast can't handle that.
Gluco amylase splits the 2-sugar Maltose into glucose.
Chops the 3-sugar Maltotriose into glucose.
And nibbles some glucose off the ends of the higher poly saccharides.