NEW AND IMPROVED METHOD OF EXTRACTING WORTS FROM MALT, BARLEY, AND OTHER GRAINS AND SUBSTANCES
Year: 1803

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, RICHARD
YOUNGER, of Pittman's Buildings, Old Street, in the County of Middlesex,
Gentleman, send greeting.
WHEREAS His most Excellent Majesty King George the Third did, by His
Letters Patent under the Great Seal of the United Kingdom of Great Britain
and Ireland, bearing date at Westminster, the Twelfth day of November, in
the forty-fourth year of His reign, give and grant unto me, the said Richard
Younger, my exors, adñiors, and assigns, during the term of years therein
mentioned, His especial licence, and the sole privilege and authority, that I,
the said Richard Younger, my exors, adñiors, and assigns, should and law-
fully might make, use, exercise, and vend, within that part of the United
Kingdom of Great Britain and Ireland called England, the Dominion of
Wales, and Town of Berwick-upon-Tweed, my "NEW AND IMPROVED METHOD
OF EXTRACTING WORTS FROM MALT, BARLEY, AND OTHER GRAINS AND SUBSTANCES;"
in which said Letters Patent there is contained a proviso obliging me, the
said Richard Younger, by an instrument in writing under my hand and seal,
to cause a particular description of the nature of my said Invention, and
in what manner the same is to be performed, to be inrolled in His Majesty's
High Court of Chancery within one calendar month next after the date of
the said recited Letters Patent, as in and by the same Letters, relation being
thereunto liad, may more fully and at large appear.

page_text: NOW KNOW YE, that in compliance with the said proviso, I, the said
Richard Younger, do hereby declare that my said Invention consists in this:
that the vessel in which the ingredients are put, from which the worts are
to be extracted, is to be guarded from the immediate action of the fire by
which it is to be heated, and the proper degree of heat is to be communicated
to it by boiling water, or any other liquid which will receive and communicate
the same degree of heat as water, against the bottom, sides, or other parts of
the vessel in which the ingredients are put; I believe water is the most
proper liquid to be used. The construction of the apparatus admits of great
variety and latitude, but the following apparatus and mode of operating will
produce the worts in the manner I propose:-Let the cauldron or boiler in
which the malt, barley, or other grains or substances are to be put, and from
which the worts are to be extracted, be immersed in another boiler containing
water, and heated by a fire or furnace in any of the ways in which boilers
are or may be heated. The fire therefore is not applied immediately to the
boiler containing the ingredients from which the worts are to be extracted,
but to the external or outward boiler, and the water contained therein, (this
apparatus is not described or claimed as my Invention). The inner boiler is
to be fixed at a convenient distance from the bottom and sides of the outer
one, and the two should be joined together at or near their tops, so that no
steam can escape but by appertures at their tops. If the inner boiler is made
for two quarters of malt, the distance of six inches from the bottom and sides
of the outer one is a conveinent distance. To draw off the wort a cock may
be made to pass from the inner boiler quite through the outer one; the inner
boiler may be open at top or closed, but it is better to be closed except in
the appertures for regulating the escape of the steam.
In the inner one,
which in my method of operating serves as a mash tun, a false bottom is
advantageous, though not absolutely necessary; and agitators or stirrers are
also advantageous, and they may be worked either by machinery or by hand.
After the malt or other grains and substances from which worts are to be
extracted are ground or bruised, they are to be introduced into the inner vessel
above mentioned, and a proper quantity of cold water added: from seven to
eight barrels of water is a proper quantity for four quarters of malt. This
being done and the outer boiler filled with water, fire may be instantly applied
to the outward boiler. But I find that a stronger and better extract is made,
if, before applying the fire, the ingredients be left to macerate for some time :
twelve hours is a proper time for malt, and one or two hours more may be
allowed for raw barley, or for a mixture of malt and barley. After the materials
have thus been suffered to macerate for a sufficient length of time a fire is to be

page_text: placed under the outer boiler, which, acting upon the water contained betwixt
it and the inner one, will in due time communicate such a degree of heat
to the latter as may be requisite. I recommend the highest heat that the
water in the outer boiler can admit of to be continued till the worts are
extracted. The contents of the inner boiler should occasionally be stirred,
especially if the quantity of the materials be great. After the first extract
is made and drawn off, hot water may be repeatedly used on the remaining
matter, for the purpose of making up the length, as it is termed, or the quan-
tity of worts; but the water should not be quite boiling, and cold water should
not be used on any account. By this method of proceeding, the heat being
gradually applied and carried to the degree necessary for such a process, the
sacharine and other solable matter is more effectually extracted from the
malt, &c., the extract is obtained free from acidity, and the beer consequently
so sound and untainted as to run less risque of spoiling, than that made
from worts prepared in the usual manner. The worts may be extracted in the
same way for the malt distillery and for making vinegar.
In witness whercof, I, the said Richard Younger, have hereunto set my
hand and seal, subscribed this Tenth day of December, in the year of
our Lord One thousand eight hundred and three.
RICHARD (L.S.) YOUNGER.
Sealed and delivered in the pre-
sence of
JN° FRYER,
Chancery Lane.
J. BROWNE,