IMPROVEMENTS IN BREWING AND IN THE TREATMENT OF STARCHY SUBSTANCES AS APPLIED TO BREWING AND DISTILLING AND IN APPARATUS FOR SAME
Year: 1883

page_text: LETTERS PATENT to William Lawrence of St. Mary's Axe in the County of
Middlesex for an Invention of IMPROVEMENTS IN BREWING AND IN THE
TREATMENT OF STARCHY SUBSTANCES AS APPLIED TO BREWING AND DISTILLING
AND IN APPARATUS FOR SAME,
PROVISIONAL SPECIFICATION left by the said William Lawrence at the
Office of the Commissioners of Patents on the 6th March 1883.
WILLIAM LAWRENCE, of St Mary's Axe in the County of Middlesex, "IMPROVE-
MENTS IN BREWING AND IN THE TREATMENT OF STARCHY SUBSTANCES AS APPLIED
TO BREWING AND DISTILLING AND IN APPARATUS FOR SAME,"
The improvements have relation to the various methods of brewing hereafter
described and may be roughly comprised in the following
The preparation of the grain for brewing by washing and removing the dust,
colouring properties and organisms from the husk.
The crushing of the grain and separating the husk acrospire &. from the flour.
Re-drying the busky parts and extracting the sappy matter contained.
The drying of the Hour of the malt. The separation of finer from the coarser
parts.
•
The converting and extracting the malt without separation; Or by extracting
and converting the flour of malt separately; also extracting the husky parts
separately.
The separation of certain of the albumenoids quickly from the mashed grain.
The treating and re-drying of the grains and separation of either part of the
husks or the whole.
The treating of the grains or the corn either by boiling or by steam or with
superheated steam the gelatinising and also converting the starchy extract and the
settling of the same before adding to the general mash and also the conducting the
operation in the mash tun itself.
The making of condensed wort and concentrating the mash by continually using
the liquid as it is continuously extracted from the mash and adding to the next
mash or to make the next mash.

page_text: The making an improved beer having less intoxicating properties than the
usual or ordinary English beer. The machinery and apparatus for carrying out
the above.
Some of the improvements have relation to my patent dated 8th September
1882 for Improvements in the treatment of starchy substances relating to brewing
and the preparation of starchy food and in apparatus for treating the same --In
that patent a novel system was shown for bursting the cells of starch in the
starchy materials used in brewing and a quick system of obtaining the extract
from the same-The system of bursting the cells being by pressure heat and
velocity and by gelatinising with steam and superheated steam.
The present invention comprises improved apparatus to give the necessary
temperature pressure and velocity and for improved system of gelatinising and
extracting the extract.
The apparatus consists in part of improved injectors and ejectors used in
combination or otherwise, and in making them either cone formed or wedge formed
or oval or any irregular form also in making or forming nozzle pieces to increase
the abrading effect on the starchy material as it is forced through the apparatus
also in forming cone pieces to effect the abrading or to increase its effect-Also in
employing mechanical means by pumps or other means in combination with
injectors or ejectors or jets or crushing arrangements or impediments inside pipes
or by mixing gritty substances to break up in the cold for the purpose of bursting
the starch cells by mechanically forcing the starchy mash through small apertures
or dashing it against hard substances or by inverting the velocity into pressure
and vice versa, to cause the breaking up of the cells as well as the matrix in
which they are embedded and as much as possible in certain cases where diastase
is present without destroying its properties
The improved systems of gelatinising and extracting apparatus may sometimes
be adopted separately and sometimes in relation to the improved systems of
brewing They embrace the boiling or the steaming either with plain steam or
superheated steam the starchy substance to be acted upon and various apparatus
for performing the same
In the case of treating raw grain I take it preferably well ground and submit it
to the action preferably of superheated steam.
I prefer previously to soak the grist or corn
By the use of superheated steam I burst the cell and break up the matrix to
any desired extent superheated steam dispensing with the necessity of pressure
being used and exercising an evaporating effect and at the same time rendering
the process quick and practical either on an intermittent or a continuous system-
I may either drive superheated steam or in some cases plain steam, through the
mass in a convenient vessel with or without pressure or with very little pressure
ΟΙ I may employ a cylindrical or a D shaped vessel or other convenient vessel
placed either vertically or horizontally or at any convenient angle in which to
perform the steaming operation continuously or practically so and fitted with
stirrers or propelling apparatus and jets or injectors The gelatinised starchy
substance may be dried for storage or may be used at once or it may be passed
through the injector apparatus and by pressure and velocity be disintegrated and
form a liquid, a sufficient quantity of water being added, and be converted with or
under the influence of diastase or in an ordinary mash tun-The other systems of
gelatinising have relation to improved systems of converting in the mash tun
or by removing the grains from the mash tun and to making improved kinds
of beer
The systems of treatment embrace a modification of the German system of
boiling up the mash also a system of extracting and gelatinising suited more nearly
to the English system of brewing.
For certain purposes I prefer to boil the mash or a portion of it either after or
before removing the diastase and for this purpose I prefer to introduce at various
levels in the mash tun or vessel steam pipes or coils or heating apparatus to, boil

page_text: "
either with open steam or in closed steam or by pure steam, blown into the
goods" or by superheated steam and either in the mashed or saturated state or the
drained state of the "goods" or mash. The apparatus may consist of either fixed
jets or coils supplied through the sides of the vessel or mash tun, or through the
top or bottom, or it may consist of a movable jet or coil apparatus made to slide
up and down. One mode of working this apparatus is to boil at a certain level in
the mash tun. The property of heat being to ascend and the mash being practically
non-conducting the mash will boil only at about the line of and above the apparatus
but not below it, below the line the mash will be practically unchanged in tempera-
ture-In this manner I boil or heat up one part of the "goods" in the tun without
taking them out of the tun.
Also when I use steam, or superheated steam, I may draw down the "goods"
that is I may draw off the liquid portion below the level of the steaming line. In
this case I can boil up one part of the mash and I can treat it with superheated
steam after having exhausted the diastase practically from the upper part of the
mash and which diastase may remain in the liquid portion of the "goods" or mash
below the line of the heating apparatus and I may re-mash after steaming say
one-third, or I may drain the goods entirely and turn on steam, or superheated
steam, either above or below the false bottom and so gelatinise the spent or
partially spent grains, and then by saturating them again with water, to bring
them down to the proper temperature, may mash and sparge or I may use the
previously extracted wort or add diastase and convert and sparge or add liquid
starch-water continuously with the previously extracted wort so that the conversion
and filtration may take place at the same time, using the gelatinised grains as the
filtering medium
The improvements in filtering draining and straining systems relate to making
filtering strata a few inches thick formed generally of the husky part of the mash,
or other convenient way of filtering the wort roughly in an upwards downwards or
horizontal position or direction such arrangement is intended for a subsidiary
vessel. The straining, draining and filtering systems intended for the mash tun
relate to placing straining or draining plates in other parts of the mash tun than
the ordinary false bottom which is placed about 2 inches above the real bottom
and in arranging vertical pipes or straining chambers vertically. Also in placing
inverted V shaped plates when the mash is very heavy and has a tendency to
settle the V shaped or hollow shaped plates forming draining pools under the plate
The improvements in drying relate to kilns having inverted V shaped or other
somewhat similar convenient plates so placed in a vessel or chamber as to be
arranged in rows above one another the one row being above and between the next
alternately, or one row placed about right angles to the other. By the use of flues
at the sides or at sides and ends, or single or double flues, the draught of hot air
can be made to traverse the spaces in the corn or other material placed in the
vessel made by the inverted V plates and permeates the corn or malt or material
to be dried
The improvements in the making of beer comprise an improved kind of beer
so made as to unite the qualities of the upper and the under fermentation beers,
one process being to ferment first with the under ferment or yeast at a low
temperature, and then to add this fermented wort to fresh unfermented wort and
ferment with ordinary English or upper ferment or yeast.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said William Lawrence in the Great Seal Patent Office on the
6th September 1883.
" IMPROVE-
WILLIAM LAWRENCE, of St. Mary's Axe in the County of Middlesex
MENTS IN BREWING AND IN THE TREATMENT OF STARCHY SUBSTANCES AS APPLIED
TO BREWING AND DISTILLING AND IN APPARATUS FOR SAME
"
The object of the present invention is to rectify the defects in the systems of
brewing as generally carried on at present.
"
Some of these defects and various means of rectifying them have been partly set
forth in the specification of my former patent dated September 8th. 1882 N° 4277
and styled
Improvements in the treatment of starchy substances relating to
brewing and distilling and the preparation of starchy food and in apparatus for
treating same."
"
The present inventi n is intended still further to remedy the defects in brewing.
Amongst the difficulties in the production of sound and wholesome beer in
perfection and with perfect economy is that of curing the malt and the materials
so as to eliminate all suppy matter and removing the noxious organisms from the
surface of the malt, but the chief difficulty is in converting the starchy products of
the malt or corn into that kind of extract best suited for the sort of beer required
to be brewed. The greatest amount of latitude must be allowed to the brewer or
operator so that he may be able to prepare his "worts" with certainty and so
composed that the desired proportions of dextrin and saccharine and other con-
stituents may be present. Under the present English system it is almost impossible
to effect this, because the principle of sparging the "goods" which contain such a
large percentage of hard granulated and unmalted corn tends to continually
dislodge the starch cells from these hard or unmalted lumps in the mash, which
renders uniform "Conversion" impossible and spoils the quality of the "worts."
My invention will be better understood if I explain what I have noticed as regards
the principle of malting-The malting process is necessarily an imperfect process
on account of its being an arrested process of nature. Amongst the beautiful
provisions of nature whereby the mother plant protects its off spring the protection
of the starch cell is one of the most wonderful. The grains of corn are composed
chiefly of starch cells bequeathed by the parent plant for the support of its offspring
until the young plant shall have become strong enough to get its own living.
These cells which are firmly embedded in the matrix remain intact until required
by the young plant. As this plant as it were comes of age, the principle called
diastase which did not until then exist in the plant or grain is developed and as
the plant requires its starchy food the diastase formed bursts up the cells and the
matrix, and converts the starch at the right time for the nourishment of the plant.
But in malting, the growth of the plant is continually checked and finally
arrested and so it happens that a large proportion of the starch cells remain intact.
In making use of the young plant in order to obtain the product diastase, and
then killing the plant and taking its property we arrive at the difficulty of
having some of the cells acted upon by diastase and some not.
Now from this it can be seen that any process for providing for the conversion
of those cells only that have been acted upon, must lead to difficulty, because there
are so many cells partially protected and partially acted upon, and the wort
produced is therefore of a mixed character. There will always be cells detached
from the matrix, but upon which diastase has not previously acted, and these
require to be mechanically broken up, and then there are in the ground malt the

page_text: granulated unmalted lumps, which yield continually all through the sparging
process, unconverted starch-Thus it will be seen that in order to set right the
imperfect process of malting, the difficulty must be overcome by supplementary
mechanical or some other means. Otherwise the unmalted parts which if treated
separately as raw grain would only improve the worts in quality, are not only
wasted, but form a chief source of injury and unsoundness.
Now the present invention has for its object to alter the process and give such
facilities as to obviate the difficulties at present encountered. In order to carry
out my invention it is necessary to make my mode of treatment applicable to
brewing plants as they already exist and also to new breweries where the con-
struction may be specially modified to suit my invention. For existing breweries
where it would be inconvenient to make a general alteration of the external mashing
process as well as of the grinding arrangement, I make the mash in the usual
manner, either by a self acting or outside power machine, then after standing half
an hour or less I submit the mash to a process of milling-I have discovered that
in the first place the lumpy hard granulated unmalted parts of the mash will not
become broken up by the Action of ordinary mashing and also that the Cells
contained in the granulated lumps being unmalted, more or less require to be
burst artificially or by mechanical means, the natural action of diastase being
insufficient where the cells are unmalted and this may be gathered from the fact
that to grind the malt too finely when it is "steely" is a known source of bad
beer.
In order to overcome the difficulty I use a machine of a special character and
other means to break up both the matrix and the cells-The chief cause why an
ordinary mashing machine will not break up the matrix, or the lumpy parts is
that the liquid part present in the mash protects the lumps containing the starch.
The Machine I use is for the purpose of treating the mash in the semi-liquid or
moist state in contradistinction to the ordinary process of mashing it up with an
internal machine in which the mash is treated with the liquid in it, or not squeezed
or pressed out of it.
A convenient form of machine or mash miller is shewn in fig: 1, the description
of which is given hereafter-Suffice it to say for the present that the mash is
forced upwards by a screw or other means, just above the level of the mash line,
and the liquid falls or strains away leaving the grains unwashed to be treated in
the apparatus hereinafter called "Mash Miller."
The rubbing, grinding and squeezing effect produced is increased by the husky
or harder part grinding crushing and breaking up the matrix or lumpy starchy
part. The effect can be easily imagined by any one who has rubbed grains in his
hands. The starchy granulated parts break up with greatest readiness-The cells
being freed from the matrix next require to be broken or burst completely, and
this may be done as shewn, continuously as the mash leaves the "miller." The
wort that strained away in the mash milling process is made to return to the
mash as it falls out of the miller, and water at a suitable temperature is added to
reduce the temperature for the instant and to dilute the mash in such a manner
that the injector system will work without a pump-At a temperature just below
130 Fahrenheit the injector will commence to act-By using high pressure steam,
say at a pressure of about 60 lbs or less per square inch the cells will become broken
in passing through the injector system, and this may be done if the injector
system is carefully used without allowing the mash to rise higher than 150°
Fahrenheit and so as not to destroy the diastase-But the process is rendered
more absolute by employing a pump or other means to force the mash through my
injector system or as shewn and generally described in my former patent above
referred to (figs: 1 and 2).
In bursting the cells it must be borne in mind that they are not all of equal
size and although the larger ones may be burst readily, it is very difficult to burst
the smaller ones-Great pressure and an abrading action as well as increased

page_text: temperature are sometimes necessary-Corn differs very much in hardness-Some
kinds of grain are entirely disintegrated and all the starch cells burst with my
process of milling and passing through the injector system at temperatures before
described viz: not exceeding 150 degrees-But for certain kinds of grain, and
when treating a mixed mash containing malted as well as unmalted parts or grain
I treat the mash by adding a steaming process-This may be done prior to the
milling process or by applying steam to the miller itself through jets or other
Buitable means, and the steam may be saturated steam or superheated. As an
alternative means I also treat the moist mash under pressure, and for this purpose
I force it into a conveniently shaped vessel by any convenient means, such as a
screw delivering apparatus or plunger apparatus of any convenient form, and such
vessel, may be fitted with heating apparatus or steam jets or injectors, which will
serve to blow out the heated mash either continuously or intermittently. Thus I
combine with the mash milling system the treatment of the mash with saturated
or superheated steam under pressure or otherwise, and again I combine with these
the treatment of the mash with my injector systems.
11
In milling the mash I also use alternative means-In addition to the mash
miller as shewn inside the mash tun I use as one alternative system à miller
outside the tun. A convenient form being a D shaped vessel or a cylinder fitted
with a hopper at one end and having revolving blades arranged helically attached
to a central revolving shaft and also having fixed bars or blades attached to a
casing between which the revolving blades pass, thereby giving a milling rubbing
or squeezing action. But a variety of other milling apparatus may be designed,
all of which would more or less perform a milling process which I claim. The
illing process may also be performed in the mash tun itself, and a convenient
form of a machine may be constructed with a number of blades revolving
horizontally an attached to a central revolving vertical shaft, or blades or rods or
wires attached to the spars or arms may be driven through the mash horizontally.
The ordinary revolving vertical mashing rakes will not answer as too much power
would be required to drive them through the goods when drained. The drained
goods may be treated either before or after sparging by blowing in steam beneath
te false bottom plates or in any convenient manner, and the steaming and the
moist mast ing" or "milling" may proceed together. Or only certain strata of the
mash may be milled at one time, for instance one third or one halfway down in the
tun. The steaming or boiling of the mash may also be partial or entire And
this may be done by jets placed at any desired level in the mash or by a heating
apparatus worked with steam inside the mash or with perforations for steam jets,
and such apparatus may be lowered into the mash to any desired level. The mash
in this manner may be boiled in part, or that above the coils or heating apparatus
may be boiled, while the part und rneath the same remains unboiled.
"
By the apparatus adapted to be lowered into the mash tun at any given level
the mash may be boiled and steamed one third or any other convenient part at a
time having the wort either previously drawn away or not.
Wort or cold water
may afterwards be added so as to maintain the requisite temperature, for
conversion and the whole mash may be mashed and mixed up. This process may
be repeated again and again, and the system will then be analogous to the German
system of washing and of boiling the mash.
When the goods thus steamed or boiled or treated with steam are sufficiently
disintegrated, then they can be diluted with water at a suitable temperature and
some of the diastatic wort previously drawn off must be added, or a little fresh
malt may be added with water and mixed with mash; but sufficient diastase must
be added in some shape for the proper conversion. As soon as the conversion is
sufficiently proceeded with, the sparging may commence and the wort or extract
be drawn off. Another alternative system is to remove the goods continuously
from the top of the mash and while the sparging is going on. In this case the
mashing process and the diawing off of the worts will be similar to that now
.already carried on by brewers. The removed goods or grains are then passed into

page_text: the milling or rubbing apparatus and treated either with or without steam and
then passed on through the injector system after having been mixed with water in
order to further disintegrate and separate the starchy parts and break up all the
cells that may not be broken up by the steaming process. The action of the
injector process has been already described in the specification of my former patent
before alluded to where it is shown that the mash issuing from the injector nozzles
may be instantly separated from the liquid as it dashes on to a strainer or separator
and a second injector set will rinse all the remaining starchy matter, leaving the
grains freed from extract and washed whilst the washing liquor containing the
starchy extract will serve to dilute the "milled" grains or succeeding goods.
The extracted starchy matters may be added to work for conversion as it may
be concentrated or evaporated or not and used as food for cattle and the washed
husky part of the "grains" such as is not required for the purpose of filtering
may be dried or used as fuel or for other purposes.
I prefer to mill the mash by passing it through the apparatus already described
and called the miller instead of milling in the bulk with revolving blades, because
in the former case the process can be performed accurately, whereas in the latter it
is very uncertain. At the same time I steam and boil the grains that are used as
a filtering medium in order to arrest the formation of acid.
As an illustration it is a known fact that ordinary brewer's grains turn sour
whilst in the mash tun, and they will keep but a very short time, before they
become unsaleable; but boiled grains will keep a very much longer time.
It is also a known fact that a partial acetification of the goods takes place
during the sparging and process of filtering the worts, thus rendering the worts
unsound. Another reason for steaming the mash is to coagulate the albumen so
as to retain it in the grains as food for cattle.
Sometimes I proceed by steaming the drained goods in the bulk in the mash
tun, and then adding cold water as well as the wort already strained away, so as
to make the mash sufficiently thin to allow of the working of an ordinary internal
mashing machine.
When the mash has been milled and disintegrated it will become heavy and lose
its buoyancy. To overcome the difficulty of drainage and to give further facilities
and to hasten the process of filtration I use various means as hereafter described.
One means I employ is to blow or force in gaseous bodies to hold up or lighten the
mash such as carbonic acid or any innocuous gas not containing free oxygen. In
the ordinary process of mashing with a self acting masher the atmospheric air
contained in the interstices of the malt becomes locked in the mash and serves to
buoy it up, but the oxygen in such air has an injurious effect. I propose to blow
in any gaseous body possessing either neutral or antiseptic properties and this I
apply to all mash tuns, whether my other process may or may not be used, in
conjunction I also claim the use for this purpose of any bodies which may contain
or disengage gus. It is obvious that however the gaseous body finds its way into
the mash it will have a buoyant effect. I will now proceed to describe my process
together with the modifications as adapted to the erection of new breweries where
the introduction of the most improved means are permissible, and so doing I will
commence with a first process of preparing the malt before grinding. The object
here in view is to remove organisms such as mould germs which exist more or less
in all seasons on the external surfaces of the grain, as well as dust or other
objectionable matter and also to render the grinding of the malt possible without
too much breaking of the rind or husk and also to remove by desication the sappy
matter which exists in the husk and inner lining of the grain. The first object of
removing the organisms is performed simply by brushing the grains. But this
system is already in practice in some breweries. In conjunction or otherwise I
wash or damp the grain or malt and so soak it as to wash away the organisms.
Any revolving washing machine made conveniently will answer the purpose. The
water should not be too hot or above the temperature of 150° Fahrenheit and the
malt should be passed through the process rapidly. It must also be brushed

page_text: sufficiently dry for grinding and it may pass on continuously to the malt mill to be
ground. In the place of washing just sufficient water to damp the husk may be
used. The wetting or damping of the husk will toughen it and although the grain
may be crushed to powder internally the husk will not become too much broken.
I then separate the malt on being ground into two or more samples, by preference
I redry them, or at least the husky part, Figs 3 and 4 hereafter described show a
convenient form of kiln for the purpose-Sometimes I prefer to pass the ground
malt through a second mill so as to more completely pulverise the interior of the
grain and destroy the matrix sufficiently that the cells may be completely dislodged
and burst by the subsequent process of passing through the injector system. For
accurate brewing and making delicate and very sound beers for keeping, I prefer to
submit the husky part to a good high temperature on the kiln so as to "sound dry"
the inner lining of the husk and parts containing sappy matters generated during
the malting process, and which when the malt in its whole state, is too difficult if
not impossible to eliminate or desicate out of the grain. But in the ordinary way
it is not always absolutely necessary to redry the husks and if no mould or
organisms are present in sufficient quantities on the external surface of the grain
the washing and brushing processes may be dispensed with. If the malt is very
finely ground and then reground the passing of the mash through the injector
system will serve to break all the cells. In such case it is obvious that the process
of "milling" or "moist mashing" may be dispensed with. At the same time,
since there may be lumpy unbroken masses, containing starch cells embedded
in the matrix, the separation of the malt into two or even more samples is
preferable.
But in the construction of new breweries it should be borne in mind, that
provision should be made for the employment of all my processes in order that it
may be left at the option of the brewer to use some or all of them at his discretion
according to circumstances. The separation of the malt or grist into two or
more samples may be done either by suitable screens in the dry state, or I may
submit the ground malt or grist to a washing process so as to remove all the finer
parts
In this case the temperature of the water used should not be so high as to raise
the mash, so washed, up to the "converting" temperatures. The finer part so
washed away will contain some of the albumenoids and the diastase, and this finer
part I treat separately from the coarser or husky parts, either by passing them
through my injector system or by mashing at the ordinary temperatures, leaving
the coarser parts for more severe treatment and higher temperatures. The separa-
tion of the grist whether of malt or raw grain into two or more samples also
facilitates the process of filtration and drawing off the extract and it also allows a
much more accurate treatment in my process of passing it through my injector
system and thus I claim the separation of malt or grist into two or more parts for
the purpose of improving the draining and filtering processes, also for separate
treatment and in conjunction with my mash milling process, or my injector system,
and in addition to those I also claim the separation of malt or grist for separate
treatment in the mashing or extracting process. There are several ways of and
many advantages in separating the malt into two or more samples. I will describe
one mode of treatment in which I take the coarser parts first and mash or wash
out either by means of an external mashing machine or any suitable means, or by
passing the mash through my injector system the temperature not exceeding
130 degrees, and I prefer to wash and strain away the liquid at the same time, so
that such mashing or washing may only have the effect of washing out the soluble
parts or some of them and also of removing the detached cells or remaining finer
parts without perceptibly gelatinizing. I then soak or steam the grist and treat
it so as to burst the cells as well as the matrix. I either use. saturated or super-
heated steam or I treat it through my injector system after diluting it with liquor
or mashing it. While this process is going on the finer part may be under
treatment either by being mashed in the ordinary way by a
Steele's" masher or
"

page_text: other means, or I may pass it through my injector system using the liquid obtained
from the washing of the coarser or husky parts. The heavier or sedimentary
matters contained in the finer parts settle very quickly allowing the wort or
extract to be drawn off from the top of the sediment. This wort may be used as
mashing liquor for the already treated coarser or husky part, and it will be found
to contain sufficient diastase for the conversion which would be very rapid since
all the cells are already burst. And the advantage in the large breweries where
the grains cannot be easily disposed of is that the most valuable part of the grains
as regards food for cattle will be found contained in the finer parts, while the
husky part may be washed free from extractable matter. In washing the extract
out of the sediment from finer parts I prefer to pass washing liquor upwards instead
of downwards, or it may be washed in a suitable apparatus, such as shown in
Fig 2. Amongst other advantages the separation of the grist into two or more
parts is a matter of great moment in the treatment of raw grain-In addition to
the soluble albumenoids extracted by the washing process at somewhat tepid
temperatures the exact degree of which is left to the option of the operator to
suit this special kind of grain and other conditions; the great advantage will be
found for instance in the treatment of maize-The finer parts of maize and that
from the interior of the grain yield to treatment very readily when passed through
my injector system, the starch cells being burst at comparatively low temperatures
or such heats as to suit the conversion by means of diastase. The coarser parts
may then be treated at high temperatures and pressures by means of my injector
system and made to yield their extract at once
By the separation of the grist as described the difficulty of extracting and
clarifying or filtering the wort is greatly lessened; the finer part can be treated
first and the filtered extract used as a mashing liquor either continuously for
subsequent mashing with more of the finer parts, or as a dinstatic liquor to mix
with the treated coarser parts for the purpose of conversion. By treating the
grain in separate parts I gain a greater advantage in the fermenting process
when the grain is treated at comparatively low temperature by iny injector
system.
Before proceeding further I will describe the action of my injector system
when the mash passing through it is in a state of partial vacuum. The boiling
temperature of liquids alters according to pressure at which they are boiled, hence
it follows that the liquid contained in the starch cells may be suddenly boiled
if they are at a temperature equal to that of the boiling point in va uo and
suddenly placed in vacuo. In this manner the cells may some of them be burst
by boiling in a vacuum pan; the operation however would be expensive and not
desirable as a similar effect may be produced by placing the exit nozzle of the
injector so as to deliver into a vacuum chamber, an effect similar to this is
produced as is shown in Fig 5, where the injector nozzle has a larger nozzle
screwed on to it, containing a chamber, and another similar chamber with a still
larger pipe; the velocity set up in the first or smallest nozzle causes a back suction
or partial vacuum in the chamber of the larger nozzle, and also in the one larger
still, and the result is to decrease the boiling temperature and to cause the mash
under certain conditions actually to boil although at a temperature possibly not
higher than 160 degrees Fahrenheit. This principle may be taken advantage of
in pumping and delivering the mash into the next injector by means of a pump
as the alternate high pressure and partial state of vacuum has a tendency to burst
the cells more rapidly. The straining and filtering processes are of great importance.
In the first place in consequence of the starch cells being so quickly burst the
conversion is much more rapid and requires the quick removal of the wort or
extract from the grains in order to prevent a too great action of the diastase or the
dextrin converting too much into saccharine, also in order to prevent any
unsoundness from acidity or decomposition. In addition to or in place of system
of forcing in gaseous bodies into the mash tun or filtering vessel I have various
means of hastening and improving the straining and filtering processes and these

page_text: means consist first of an improved kind of straining surface made of perforated
plates; second the position and manner in which such straining surfaces are used,
and third, the direction in which the wort is made to travel in straining and
filtering In making a straining surface applicable in the general way I take
a plate of gun metal or other suitable metal place it on the face plate of a large
lathe and turn concentric grooves on the one side and then shifting the plate. I
reverse it on the face plate and cut grooves on the other side of the plate in such
a manner that the grooves or channels on the one side intersect those of the other
and as nearly as can be at right angles thus forming a great number of very fine
perforations.
Another form is shown in Fig 6 in which the plates may be cast in gun meta!
and also the channels on the under side marked (a), the top side grooves (b) may
be sawn or cut in. When this kind of plate is made of cast iron, the grooves may
be cast in top and bottom thus leaving perforations where the grooves intersect
each other.
Fig 7 represents a cast false bottom with ribs or undulations standing above the
body of the plate, the slots in such false bottom may be cut in readily with a
circular saw and the undulations give an additional straining surface. Fig 8 shows
another modification where the slots are sawn in or cut both into the under and
into the upper ridges. Such straining may be made of corrugated sheets sawn
across. Now as regards the position of strainers, in addition to any of the above
being used as an ordinary false bottom or straining surfaces, either of these
straining surfaces may be placed in positions other than the ordinary mash tun
bottoms.
Fig 9 represents a straining surface placed in a mash tun made in an annular
form and supported on feet half way up in the mash tun. Any convenient number
of annular strainers may be placed in a mash tun or any suitable vessel. The
legs c passing through the false bottom d being hollow will transmit the wort
through the false bottom. In this manner the annular strainers separate the wort
from the goods in addition to the ordinary false bottoms. The sparging
arrangement would be the same as the ordinary mash tun, the water being sparged
on the top. Fig 10 represents a mash tun or filtering vessel in which the
straining surface in addition to the ordinary false bottom stands vertically.
(d) shows corrugated or any kind of surface made up into perforated cylinders so
as to form a double perforated cylindrical strainer. By such arrangement the
wort can be drawn off very rapidly. Fig 2 serves to show an apparatus for
washing and straining the goods by a continuous system and this is intended for
the purpose of rough filtering and drawing off the extract continuously. This
apparatus consists of an outer casing a lined with a perforated inner cylinder bor
.strainer, also of a smaller cylinder c with a screw delivering apparatus d attached
to it underneath, the smaller cylinder being perforated and enclosed in another
perforated cylinder e.
The mash when treated and converted is made to fall in the outer cylinder at f
and as it continually falls to the bottom is forced by the screw delivering
apparatus up the inner cylinder making its exit through the bent pipe g, Fig 2-
Sparging liquor at the same time may be admitted through the pipe h at the top
of the inner cylinder also through the cock i or through the inner casing by means
of the cock. This liquor can be made to traverse horizontally from the
perforated jacket of the inner casing through the layer of goods and pass through
the perforated casing lining the other casing and pass away through the cock / or ' ;
or the sparging liquor entering the cock i can be made to travel upwards and be
drawn off by the cock m.
Fig 5 shows an arrangement of injectors applicable in carrying out my processes.
Several injectors are placed in series.
Fig 11 and 12 show an injector of rectangular section as a modification.
Fig▪ 13 and 14 show an abrading nozzle, several of which may be placed in
series, like the nozzles represented in Fig 4 of my former patent. The interior of

page_text: the nozzle is grooved or rifled in any suitable manner; the riflings may have
serrated edges.
Fig 1 represents a mash miller mounted on the bottom a of a mash tun. The
mash entering through lateral holes b is driven upward into the cylinder c by a
revolving screw d. It is forced above the mash line e, which causes the liquid to
run back, while the solid remains exposed to the action of beaters, some of which
are fixed to the revolving screw shaft and others to the casing. The milled mash
falls over the upper edge into the annular chamber f. The pipe g is connected
with a system of injectors or pumps and injectors through which the mash passes
for the purpose of completely bursting the cells.
I treat the wort by submitting it to high pressure but at a temperature not
exceeding 165° to 170 degrees Fahrenheit so as to break up all the smaller cells
should any remain unbroken and that the diastatic action on the wort may not be
destroyed.
I treat the wort also to eliminate and modify the albumenoids. This may be
done by passing it through my injector system and maintaining it in its progress
to a high temperature as well as pressure, the pressure not exceeding about 85 lbs
for pale malt worts. The extract from black malt may be treated at higher
temperatures. The albumenoids are altered very much by the pressure and
temperature to which they are exposed and they also vary so much in kind that
the mode of using the apparatus must be left at the option of the brewer so as to
be modified to suit the kind of materials under treatment and the beer to be
brewed. Another mode of modifying the albumenoids or to remove some of them
when required is to pass the wort so extracted through or over a heating surface,
either under pressure or not, but in such a manner as to " flake" the albumen
partially and strain it away through a thin layer of hops or filtering medium, in
any suitable filtering vessel, allowing the filtered wort to pass onwards to the
copper to be boiled with the hops; but in order to assist the boiling process I pass
the wort by preference through an apparatus for boiling it suddenly at varying
temperaturos. Such an apparatus is shown in specification of patent No 3736
dated 5th August 1882 and styled "Improvements in apparatus for heating and
cooling fluids" wherein it is shown that the liquid to be acted upon or distilled
passes over or through a number of chambers in which the pressure varies in each
and the liquid on one side of the chamber is evaporated by the steam or vapour in
the vessel. This is shown in Fig 1* and 30 of said patent.
The improvements in the fermentation of beer relate to the fermenting the wort
on my combined system or by taking a part of the "wort" and fermenting it on the
underfermentation system by adding the underferment or yeast and fermenting at
a low temperature and then adding more "wort" and fermenting it with the upper
ferment or common English yeast at the ordinary English temperature, or the
"wort" may be divided and fermented separately, the one part with the upper
and the other with the under ferment and then the two beers blended and
fermented together at the finish for the ripening fermentation. The object sought
in combining the fermentations is to obtain a beer possessing the best qualities and
avoiding the bad qualities of both the upper and under ferment beers. The
objection to the ordinary underfermented beer is that the dextrin in the finished
beer renders it indigestable on account of it choking or blocking up the billiary
ducts and the objection to the English upperfermented beer is that it is too
intoxicating. The upper ferment or yeast modifies the dextrin and the ripened
beer is digestable but intoxicating, as, for instance, fine old English ale.
The improvements in drying relate to kilns having inverted V shaped or other
somewhat similar convenient plates so placed in a vessel or chamber as to be
arranged in rows above one another, the one row being above and between the
next alternately, or one row placed about right angles to the other. By the use of
a suitable furnace having flues at the sides or at sides and ends, or single or double
flues, the draught of hot air is made to traverse the spaces in the corn or other
material placed in the vessel made by the inverted V plates, and to permeate the

page_text: corn or malt or material to be dried. Or the flues may be arranged to alternate
the direction of the hot air or heated gases. Fig 3 is a sectional side elevation
and Fig 4 a front view of my improved drying kiln-a, are the inverted V
plates b, is a store chamber. c stove and store chamber-d stove-f flue-fire
being made in the stove, the material to be dried is thrown in by the top on to
and over the V plates, the material filling in the spaces between the V plates and
a convenient height over-the flues are supplied with dampers and thereby the
direction of the hot air currents therein altered or varied as desired, sometimes by
blanking up the ends of the V plates alternately, the current is deflected and
passes through one layer of the material and finds its exit through the next layer
above. The kiln can be discharged at the bottom or sides in any convenient
manner, such as by using a door or closed aperture.
In witness whereof I the said William Lawrence have hereunto set my hand
and seal this 4th day of September A.D. 1883.
WILLIAM LAWRENCE (L.S.)