This works.
Dry stout is (depending on recipe) about half pale malt, unmalted oats (usually rolled oats) and black roasted barley (again, not malted).
It came to be this way because breweries used to pay tax on how much malt they used. so to cut costs, they used high percentages of unmalted grains.
White Labs sells a range of enzymes, I'm sure many are available through home brew stores if you ask.
I know a brewer who made a batch of Chicha with enzymes, don't know what it cost, but it wasn't the $1000 mentioned previously (unless it was meant to be $1 per kg?). That could have been for enzymes in commercial quantities tho.