Brewers commonly adjust mash pH for optimal enzymatic results, however Reinheitsgebot does not allow for non-malt derived acidification. Larger breweries will propagate a “sour-mash” which can be dosed into the main mash, while smaller breweries often use acidulated malt in the grist bill.
For the rest of the lactic-acid dosing, yeast nutrient-adding, top-fermenting, dry-hopping rule breakers in this world, enzyme additions should offer little to no ethical hurdles. Their derivation is sustainable with relatively low emissions, and handling/disposal is not difficult. Usage can be incrementally increased until an ideal result is achieved, so large changes in product can be avoided.
Enzymes are powerful substances, but there is no reason to fear them. Understanding more will enable you to make the best choices for your product, your health, and your bottom line. Documented products offer valuable insight on how to maximize potential while minimizing costs. If enzymes can offer you a better finished product, I would implore you to give them a try!