IMPROVEMENTS IN THE MANUFACTURE OF BEER."-A
Year: 1854

page_text: LETTERS PATENT to Charles Hastings Collette, of No. 57, Lincoln's Inn
Fields, in the County of Middlesex, Gentleman, for the Invention of
'IMPROVEMENTS IN THE MANUFACTURE OF BEER."-A communication.
PROVISIONAL SPECIFICATION left by the said Charles Hastings Collette
at the Office of the Commissioners of Patents, with his Petition, on the
27th June 1854.
I, CHARLES HASTINGS COLLETTE, of No. 57, Lincoln's Inn Fields, in the
County of Middlesex, Gentleman, do hereby declare the nature of the said
Invention for IMPROVEMENTS IN THE MANUFACTURE OF BEER" to be as follows:-
1 first put the malt in a closed vase or vessel, and the hops in another closed
vase or vessel.
vessel. The water is supplied from a copper or other convenient appa-
ratus, at a temperature of about 168° Farenheit; the water is compressed
through the vase containing the malt, and drawn out by means of compressing
power of a pump, which I call a water press pump, into a saccharificating
pan, and is refined, after which this liquor is drawn in a similar manner thro'
the vase containing the hops. From this process I obtain a concentrated
extract, which can be made into beer of any required strength. This extract
is passed from the last-named vase to the fermentation apparatus, in which the
fermentation process can at once take place. I use also two closed vases, which

page_text: consist of two small casks, a filter, taps, and float, which are attached to or
communicate with the fermentation apparatus, for the purpose of holding the
evaporating portions of the fluid arising from the fermentation process, and to
keep up a circulation, and so that the fermentation apparatus may remain
always full. The operation of passing the liquid thro' the malt vase and
hop vase may be repeated as often as required, so that all the strength from the
malt and hops may be extracted.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Charles Hastings Collette in the Great Seal Patent Office
on the 27th December 1854.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
HASTINGS COLLETTE, of No. 57, Lincoln's Inn Fields, in the County of
Middlesex, Gentleman, send greeting..
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-seventh day of June, in the year of our Lord
One thousand eight hundred and fifty-four, in the eighteenth year of Her reign,
did, for Herself, Her heirs and successors, give and grant unto me, the said
Charles Hastings Collette, Her special licence that I, the said Charles Hast-
ings Collette, my executors, administrators, and assigns, or such others as I,
the said Charles Hastings Collette, my executors, administrators, and assigns,
should at any time agree with, and no others, from time to time and at all
times thereafter during the term therein expressed, should and lawfully might
make, use, exercise, and vend, within the United Kingdom of Great Britain
and Ireland, the Channel. Islands, and Isle of Man, an Invention for "Im-
PROVEMENTS IN THE MANUFACTURE OF BEER," (communicated to me by a
foreigner residing abroad,) upon the condition (amongst others) that I, the
said Charles Hastings Collette, by an instrument in writing under my hand
and seal, should particularly describe and ascertain the nature of the said
Invention, and in what manner the same was to be performed, and cause
the same to be filed in the Great Seal Patent Office within six calendar
months next and immediately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Charles Hastings Collette, do hereby
declare the nature of my said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement thereof, referenco being had to the Drawings hereunto annexed,
that is to say:-.

page_text: The first part of my Invention for Improvements in the Manufacture of
Beer, consists in an improved method for the extraction of the qualities of the
malt and hops, as herein-after described.
In Sheet I. of the Drawings are shewn the copper for holding and heating
the water, the water press pump and reservoir, malt mash tun, saccharifi-
cating pan, and the hop tun. The water is put into the copper A, Figure 1,
and should be heated to at least one hundred and seventy-five degrees
Farenheit. It then passes from the copper through the pipe a into the pump
reservoir b, Figure 2, the stop-cock y being opened. By the action of the
pump 1, Figure 2, the water is brought through the pipe c. In Figure 3, A is
the malt mash tun, which has a cover f, capable of being firmly closed; B is
another similar malt mash tun, shewn partly in section, and when more than
one are used they are in communication, by means of the pipe e, and any
number may be added of similar tuns, as required. In order to use these tuns
I close the valves of all but one, and remove the cover of that one (A), and
pass a sufficient quantity of water from the pump through the pipe c (Figure 2),
and through the pipe d (Figure 3) in connection with it, into the tun.
The water being cooled down to about one hundred and sixty-eight degrees
Farenheit, the required quantity of malt is placed in the tun. The relative
quantities of malt and water may be the same as are used in the manufacture
of beer in the ordinary method. The cover is then fixed down by any con-
venient method, so as to be air-tight. The valve g is closed, and the liquid is
left in the tun until it is in a proper state to be drawn off, as is well under-
stood. I then pump water into the tun through the pipe d, opening the valve g
and the valve in the pipe (Figure 3), and the liquid is forced up into the
saccharificating pan C, (Figure 1,) shewn by the dotted lines. This liquid can
be passed again into the copper when it is emptied, and is there boiled about
an hour, or until it becomes refined. When the mash in the tun is treated a
second time, as before, it will make a liquid of a weaker quality than the first,
and may be passed, as before, to the pan C and copper A, the liquid of the
former brew being first cleared away. This operation may be repeated upon
the same mash, according to the qualities of beer that may be required. When
the mash tun A (Figure 3) is filled, the mash tun B, and successively any
number of tuns, can be filled and operated upon by opening the stop valve,
communicating with each in rotation, and closing all the rest, and acting
similarly with regard to the pipe h and the stop valves i, i, &c. The liquid,
after standing a proper time, can be forced up to the pan, as was explained
with respect to the tun A (Figure 3). The wort in A (Figure 1) is next
passed through the pipe a, and by the pump into a hop tun A (Figure 4), which

page_text: is furnished with a similar apparatus to that already described with respect
to the malt mash tun A (Figure 3). This hop tun is of a size regulated by
the quantity of hops employed. The supply of hops must be placed in the tun
and the cover, fastened down before the wort is admitted, and proper means
used for permitting the escape of air at first. The malt mash tuns and hop
tuns are all to be furnished with proper false bottoms or other means, to prevent
the malt or hops from passing with the liquid, as is well understood. The
liquid passing through the tun is conducted by the pipe k to a suitable cooling
apparatus, and allowed to cool to the usual temperature, previous to fermenta-
tion, and is then conducted by another pipe to a fermentation apparatus, which
may be that already known, or which I am about to describe.
The second part of my Invention relates to my fermentation apparatus. In
Sheet. II., Figures 1, 2, 3, and 4 represent a fermentation apparatus when one
fermentation cask is used. Figure 1 represents a front elevation, Figure 2 a
side sectional elevation, of a fermentation apparatus, placed horizontally:
Figure 3 a section, Figure 4 an elevation, of a fermentation apparatus,.
standing on end. In each Figure, A is the fermentation cask; B, the yeast
cask; C, a vessel, which I call a condenser; this condenser communicates
with the fermentation cask by the pipes b and c, and with the yeast cask by the
pipes a and c. The fermentation cask is otherwise closed, except a communi-
cation with the pipe k, Figure 4, Sheet I., which can be also closed when the
liquid has passed into the cask. The liquid having passed in, the cask is
closed when the fermentation commences. The yeast passes through the pipe a
into the yeast cask, and with it a part of the beer, in a risen or frothy state;
the beer passes through the pipe b into the condenser C. The pipe b has the
ordinary ball-cock attached, to regulate the quantity of liquid passing into the
condenser, so that when C is full the pipe b will be closed. Wood, charcoal,
or other suitable purifying medium is placed in the condenser; the pipe c con-
ducts the spirit and aroma with the carbonic acid gas into the condenser. d is
a safety pipe, to carry off the superfluous carbonic acid gas, to prevent accident;
f is the usual small cock, to ascertain whether the gas bas passed off. The
beer passes from C through the pipe e into the fermentation cask. The result
of this operation will be, that the fermentation cask will be always full, the
yeast separated from the beer, and much of the essential qualities of the liquor
preserved. The duration of the process will be regulated according to the
quantity of yeast employed, and the temperature, as is well understood. The
beer may finally be drawn off by a pipe at the bottom of the fermentation cask.
Sheet III. represents the apparatus for the same operation when used for
several casks, on a larger scale. Figure 1 represents the squares in elevation.

page_text: <
and section, into which the wort is passed, either as explained or otherwise,
and mixed with the yeast, and the fermentation process commences; the
squares" are then closed. The beer passes from the "squares," Figure 1,
through the pipe a, through the pipe b, to the cleansing casks A, A, A, A, A,
Figure 2, (some being represented in section,) filling these cleansing casks
from underneath. When these are filled, the yeast, with part of the beer,
passes through the passages c into the stillion S, S, Figures 2, and 3, and 5, which
yeast
stillion, and the communications from it with the casks, are closed from the
air. From the stillion the beer goes to the condenser, Figure 4, the
remaining in the stillion; this condenser is furnished with charcoal or other
material, as before. The fermentation process goes on as already explained,
the beer in the condenser being refined, and passing again into the fermenta-
tion casks, as above explained. The process goes on until the beer is ready
for being drawn off. Figure 5 represents a cross section of Figure 3.
I have now described the manufacture of beer according to my improved
process, but for the sake of clearness I have mentioned various operations
which are no part of my Invention. I do not claim as part of my Invention
any of the materials used in this manufacture, as hops, malt, &c., or any
particular combination of them, or the well-known parts of machinery, such as
pumps, boilers, pans, pipes, or their combination or arrangement, so far as
already used and known; but I claim as my Invention as follows:-
The method of forcing water through malt in a closed mash tun.
The method of forcing water through malt in several closed mash tuns
successively.
The method of forcing the wort through hops in a closed hop tun.
The apparatus for the fermentation process when applied to one fermentation
cask, and the modification of it applied to several casks.
And I claim each of the above methods and apparatus, as above described,
separately, and also all and any combinations of them, when used in the
manufacture of beer.
In witness whereof, I, the said Charles Hastings Collette, have hereunto
set my hand and seal, this Twenty-seventh day of December, One
thousand eight hundred and fifty-four.
C. H. COLLETTE. (L.S.)