An Improved Process and Apparatus for Rendering Soluble the Albumenoids in Mash and Wort.
Year: 1894

page_text: Date of Application, 3rd Aug., 1894
Complete Specification Left, 11th Feb. 1895-Accepted, 23rd Mar., 1895
PROVISIONAL SPECIFICATION.
An Improved Process and Apparatus for Rendering Soluble the
Albumenoids in Mash and Wort.
I, LADISLAUS PROCHAZKA, Brewer of 706 Jablouski Gasse in the City of
Prague, Austro-Hungarian Empire, do hereby declare the nature of this invention
to be as follows:-
It has not been possible heretofore in every case to effect coagulation of the
proteine, which in the wort is being subjected to an injurious decomposition and
which passes into the wort in this state.
Where barley rich in gluten is malted, gluten is produced when treating the
proteine at temperatures near the brewing heat and above, which gluten enters the
wort in a dissolved state, but when the beer cools down it settles, which causes
clouding of the beer.
The object of this present invention is to remove this clouding by bringing the
proteine (gluten) to a soluble state, in which it will not settle even when cold.
The yield of extraction will thus be increased. According to my new process
the mash and wort are aerated during the first boiling by injecting hot air free of
germs and impurities at a temperature of about 125° C.
Through this aerating with hot air 1 obtain the result that no proteine is lost, on
the contrary it remains in a soluble state in the wort, without acting detrimentally
or causing clouding.
To carry on this process I use an apparatus heated by the waste heat of the mash
pan in the flues, in which it is placed. The air is forced through this heating
apparatus by a fan or otherwise and after being heated enters through perforated
pipes placed in the bottom of the mash pan and the brewing pan into the mash
and wort.
The temperature of the air when leaving the pipes can be regulated by the
degree of swiftness with which the air passes through the heating apparatus, or in
some other suitable manner.
Dated this 2nd day of August 1894.
S. S. BROMHEAD,
97, Newgate Street, London, E.C., Agent for Applicant.
An Improved Process and Apparatus for Rendering Soluble the
Albumenoids in Mash and Wort.
I, LADISLAUS PROCHAZKA, Master Brewer in Turnau, Kingdom of Bohemia,
Austro-Hungarian Empire, formerly of 706 Jablouski Gasse, City of Prague, in
the Austro-Hungarian Empire, 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 :-
A constant effort on the part of the brewer of beer bas always been, to

page_text: incorporate in the beer the nitrogenous constituents albumenoids as far as may be
done, seeing that according to the universal experience of brewing operations,
more than the half of these nutritive substances of the malt remain in the spent
grains.
The aeration of the wort in a warm condition, intended to hinder the albumenoids
from setting up any injurious action, and rather to bring about their coagulation,
fulfilled that purpose but imperfectly, because though, by this operation certain
nitrogenous substances pass over in solution into the wort, they do not remain
permanently in solution, but are precipitated in a solid form either as the wort
cools, or in a later stage, in the beer, and cause detrimental turbidity and
thickness therein without adding to the nutritious qualities of the beer itself.
All aeration-processes, carried on at temperatures approaching to brewing beat
and this only is what has been sought-are unsuitable for brewery purposes by
reason of subsequent troubles with the gluten.
Now the object of the present invention is a process for converting the
albumenoids in mash and wort into soluble modifications, which will subsequently
remain so, in the mash and wort as well as later on in the beer, so as to materially
improve its quality, while in the residue of spent grains there are much less of
these nutritious substances than occur in the case of any other process of brewing
hitherto employed.
My process essentially consists in blowing hot sterilized and germ-free air of
the temperature of 125° Centigrade into the mash and wort during the brewing.
By blowing in air of 125° C.-no lower temperature will have the desired
effect a large part of the albumenoids is oxidised and undergoes a chemical
change.
Numerous attempts and investigation have shown, that by the momentary
contact of the hot stream of air at 125° C. with single particles of the wort, the
hydrocarbons in the latter will not only not be unfavourably influenced thereby,
but converted into amides and peptones, which naturally remain permanently in
solution as such; and care is therefore taken that by an exact regulation of the
volume, and the utinost possible subdivision of the hot air conducted to it, the
greatest possible quantity of wort is successively brought, in ever fresh portions
and for a short time in contact with the current of hot air and momentarily heated
to 125° C., whereby the greater part of all the albumenoids are successively
changed into amides and peptones.
Through the ever-present circulation of the wort, by which fresh portions
thereof are continually brought into contact with the hot-air-current, we ultimately
attain to the desired effect in the product of the entire mash.
Thus; by this process, not only is the powerful fermentation of the wort very
materially influenced and favoured, but at the same time the extracted yield of the
nutritious properties of the malt is considerably increased, and, in the result, the
foaminess and creaminess, and ripeness and flavour of the finishel beer may
indisputably be ascribed to the presence of the altered albumen products (amides
and peptones) remaining in solution.
For the practical carrying out of the process as above described I use the
apparatus represented in the accompanying drawings, which is designed to measure
and if requisite to regulate according to requirement, in quantity, temperature and
pressure the air employed and applied in the aeration.
Figure I shows the general arrangement of the apparatus, as seen in plan;
while
Figures 2 and 3 show, on a larger scale, two elevations of the detail A, in
Figure 1; and
Figures 4 and 5 show, in plan and side elevation, the finely perforated distribution
pipes K.
The apparatus is essentially composed of the following parts:-
From the main driving shaft S of the brewery is driven a blowing engine P of
which the capacity is known. The air delivered by this blower attains the

page_text: It
conducting pipe e, after passing through a gas or air ineter L so that the exact
quantity of air passing through may be known and, if needful, regulated, by means
of the regulating cock H (Figure 2) fixed at A (Figure 1), with which the blower
is connected by a branch-pipe d, forking off' prior to the passage through L.
must be noted that care is to be taken that the cock H shall in all cases remain
slightly open, so that at all times a small quantity of air escapes into the open,
through the pipe c, inasmuch as, in that case, the regulation of the volume as well
as of the pressure and temperature is more easily attained than were the cock quite
closed; because it might frequently be necessary to permit the inflow of more air
into the mash, which, otherwise, could only be effected by a more rapid revolution
of the blower. On the other hand, however, if the cock is always slightly open,
it will be possible at any time, by a small closure-turn of the regulating cock, to
obtain the desired excess-supply, without the necessity of accelerating the speed of
the blower.
The communicating-pipe e from the meter, passes forward into the flues of the
pan-heaters, where is inserted a ribbed heater or gilled pipe J, in which the air is
duly heated. The air so heated is conveyed by the pipe to the point A whence
are led off the two branch-pipes a a², so that the hot air-current may be
delivered, as needed, into the two finely perforated distribution-pipes K (Figures 4
and 5) arranged inside the brewing-pan or wort copper and the mash-pan,
so that it may flow out and come into intimate contact with either the mash or the
wort.
Attached to the pipe is a manometer or pressure-gauge M and a thermo-
meter T.
Inasmuch as the temperature of the air used for aeration is of the utmost
importance, the chief point of attention of this process is always to keep the eye on
the thermometer, so as to notice the least variation and remedy it at once.
This
can be done by means of the beforenamed regulating cock, which is to be so
manipulated that, as soon as the first signs of a temperature-depression set in, by
suitably turning the cock, more air is allowed to escape into the open, and
consequently less air attains the ribbed-heater, and this smaller quantity is heated
more rapidly and to a higher extent. And so vice versa when the temperature of
the air-current is too high.
As, in consequence of this opening and closing of the cock, H, different quantities
of a fixed temperature air are admitted either to the mash or to the wort, and as it
is obviously advantageous that the quantities of the mash or wort brought into
co-operation therewith should be equal and alike, the irregularities of the quantity
of air used for aeration will naturally be neutralized and made of no account by
the varying of the duration of its action; inasmuch as, with a greater pressure
evidenced at the gauge (or a greater quantity in the meter) the duration of the
aeration must be shorter, and, in the contrary case, longer.
But this time, however, will always be adjusted in accordance with the indication
of the air-meter.
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 :-
1. A process for rendering soluble the albumenoids present in (beer) mash and
wort consisting in blowing a hot air-current at a temperature not lower than
125° Centigrade in a finely divided state in to and through the mash and wort so
that the greatest possible number of particles of the mash and wort are oxidated
thereby and converted into soluble compounds (amides and peptones) which remain
soluble and wherein the duration of the air-treatment is regulated according to the
quantity of hot air passed into the mash and wort.
2. In the process made known in Claim 1 the employment in combination with
the pans or with a pan or a boiler in a brew house of a system including an accurate
and reliable blowing engine such as P an air-meter such as L and a heater such

page_text: as J the latter located in the flues of the pan-heating furnace and a regulating
cock such as H whereby as may be necessary according to the temperature
indicated by the thermometer T more or less air is permitted to escape into the
open substantially as and for the purposes described.
Dated this 8th day of February 1895.
BOULT & WADE,
Agents for the Applicant.