Improvements in Brewing Stout and Porter.
Year: 1890

page_text: The decision of the Comptroller-General, of the 21st day of August 1893, allowed,
under Section 18 of the Patents, &c. Act, 1883, an Amendment of this
Specification.
Date of Application, 29th Oct., 1890
Complete Specification Left, 15th May, 1891-Accepted, 20th June, 1891-
PROVISIONAL SPECIFICATION.
Improvements in Brewing Stout and Porter.
I, JAMES ROSE, of Pelham Brewery, Nettleton, near Caistor, Lincolnshire,
Brewer, do hereby declare that I am in possession of an invention for "IMPROVE-
MENTS IN BREWING STOUT AND PORTER" to be as follows:-
My invention relates to the production of stout and porter from oats or some
preparation thereof, or a combination of the same with malt or other ingredients.
According to my invention the oats, or part of them, may be malted and crushed,
or the oatmeal, oaten, or other like preparation of oats, may be mixed with malted
barley and black or patent malt, or one or some of them, and placed in a mash tun
with hot water and allowed to stand, for say, about two hours, the wort is then
drawn off into a copper and boiled preferably with a due proportion of hops for
about say three hours.
The liquor, or wort, is then run out and cooled, and collected in an open vessel
or tun and fermented in the usual manner after which it is drawn off into casks, or
bottled for sale.
Dated the 29th day of October 1890
NEWNHAM BROWNE,
Agent for the Applicant.
COMPLETE SPECIFICATION (AMENDED).
Improvements in Brewing Stout and Porter.
I, JAMES ROSE, of Pelham Brewery, Nettleton, near Caistor, Lincolnshire, do
hereby declare the nature of this invention and in what manner the same is to
be performed, to be particularly described and ascertained in and by the following
statement:―
My invention relates to the production of stout and porter from malted oats or
some preparation thereof, or a combination of the saine with malt or other
ingredients.
According to my invention the oats, or part of them, may be are malted and
crushed, or the oatmeal, oaten or other like preparation of malted oats, may be
mixed with malted barley and black or patent malt, or one or some of them, and
placed in a mash tun with hot water and allowed to stand, for say, about two hours,
the wort is then drawn off into a copper and boiled, preferably with a due proportion
of hops, for about say three hours.
The wort is then run out and cooled and collected in an open vessel, or tun,
and fermented in the usual manner after which it is drawn off into casks, or bottled,
for sale.
In actual practice I find it most convenient to proceed as follows, but it will be
readily understood that the quantities, times and temperatures named are given by

page_text: way of example and in order that others may be able to perform the same but my
invention is not confined to the proportions, times and temperatures stated which
are however the most advantageous I am acquainted with.
I raise the liquor, that is to say the water, to a temperature of 168° to
170° Fahrenheit, I then mix in a mash-tun 2 bushels of malted crushed oats, or
oatmeal, to 2 quarters of malted barley and 1 bushels of black inalt and run the before
named hot liquor, say about 144 gallons, with the mixture in the tun and allow it
to stand for 2 hours and then more hot liquor, say about 360 gallons, at from 184°
to 1940, is sparged on to the goods as the wort is being run off into a boiling copper
and boiled for about 3 hours and until it is reduced in quantity to about 288 gallons
during which time hops in the proportion of about 20 lbs. to the before named
quantities are added.
The wort is then run on to a cooler for settling purposes and allowed to remain
there until the heat is reduced to about 100 degrees. It is then run through or
over a refrigerator and into a fermenting round or tun at a temperature of about
60 degrees. About 12 lbs. of yeast are then added and after about 24 hours it is
roused every 2 hours and fermentation allowed to proceed until the temperature
rises to about 68 degrees and it has attenuated to about 8 or 10 lbs. per barrel say
specific gravity 1022 to 1028 and it thus remains in the fermenting tun fermenting for
about a week altogether. It may then be either racked into carriage casks direct
or run into a settling back and then racked into carriage casks for sale and for
bottling. In this way I produce a better flavoured article and more nourishing and
strengthening and at about the same cost as by the usual process.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is:
In brewing stout and porter the use of oatmeal, crushed oats or oaten made from
malted outs substantially in the manner and for the purposes set forth.
Dated the 13th day of May 1891.
JAMES ROSE.