Just gathering thoughts on doing your mash and wort collecting at night and then doing the boil and pitching the morning after.
+1 Spiderwrangler, less desirable things might take off growing and add some different characters to your beer, of course the boil will kill the bugs. If you brew a lot, or are just adventurous, try it!!! And more importantly, report your results. If you mash at recommended temps all the enzymatic action should be done at the end of 60 minute mash (maybe even earlier). Bringing the wort up to 180 deg F would denature the enzymes for sure, maybe even kill off some of the lacto bacillus. Maybe a short boil, then let it sit until the next morning?