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Bacterial neutral proteases are active in a narrow pH range (pH 5 to 8) and have relatively low thermotolerance. Due to their intermediate rate of reaction, neutral proteases generate less bitterness in hydrolyzed food proteins than do the animal proteinases and hence are valuable for use in the food industry. Neutrase, a neutral protease, is insensitive to the natural plant proteinase inhibitors and is therefore useful in the brewing industry. The bacterial neutral proteases are characterized by their high affinity for hydrophobic amino acid pairs.
Ingredients-Malt Extract. One 40oz. can of any flavor you like (light, dark, stout), or a 1.5kg tall can of same. The 1.5kg can contains more malt extract so you can make a larger batch or use the same method here to make a richer beer.You can also buy 'pre-hopped' extract which will impart more of a hop flavor to your beer. - Yeast. 1 tsp brewers' yeast. Note: some malt comes with little packets of yeast included.- Sugar. 6 - 7 cups of regular white sugar, or 8 - 9 cups of corn sugar (preferred).ne 40oz. can of any flavor you like (light, dark, stout), or a 1.5kg tall can of same. The 1.5kg can contains more malt extract so you can make a larger batch or use the same method here to make a richer beer. You can also buy 'pre-hopped' extract which will impart more of a hop flavor to your beer.