IMPROVEMENTS IN THE PREPARATION OF GRAIN OR CERIALS FOR USE IN BREWING, DISTILLING, AND VINEGAR MAKING
Year: 1881

page_text: This Specification was, upon the 5th day of April 1886, amended under
Sections 18 to 21 of the Patents, Designs, and Trade Marks Act, 1883.
LETTERS PATENT to John Fordred, of Tottenham, in the County of Middlesex,
Technical Chemist, for an Invention of "IMPROVEMENTS IN THE PREPARATION
OF GRAIN OR CERIALS FOR USE IN BREWING, DISTILLING, AND VINEGAR
MAKING."
*
PROVISIONAL SPECIFICATION left by the said John Fordred at the Office
of the Commissioners of Patents on the 8th November 1881.
JOHN FORDRED of Tottenham in the County of Middlesex Technical Chemist,
IMPROVEMENTS IN THE PREPARATION OF GRAIN OR CEREALS FOR USE IN
BREWING DISTILLING AND VINEGAR MAKING."
The object of this Invention is to produce a cheap and effective substitute for
a portion of the malt now used in brewing, distilling, and vinegar making, without
injuriously affecting the quality of the manufactured products.
Various attempts have recently been made to provide a substitute for a portion
of the malt used in the above processes, but with only partial success.
Amongst other plans it has been proposed to steep, steam and dry raw grain,
but this is a tedious and expensive process. Grain has also been used in its normal
condition, but in this case the resulting products are devoid of their full or proper
flavor.
Now by my Invention I produce a material as nearly resembling malt as possible,
which I accomplish by taking any suitable grain or cereal, and drying or partially
torrefying it barley being the best adapted for the purpose.
In carrying my Invention into practice I proceed as follows: I take, say, 10
quarters of raw barley and place it on the floor of a malt kiln, and by a gradual
application of heat drive off the natural moisture, continuing the heat until the
tough barley has become friable, and has acquired more or less the colour of pale
malt, I then remove it from the kiln and pass it through rolls, or some form of

page_text: crushing machine, to reduce it to the condition suitable for introduction into the
mash tun.
In some cases the drying or partial torrefying of the barley or other raw material
may be effected in an apparatus similar to that at present in use for roasting coffee
and chicory.
The material so dried, or partially torrefied, may be used with malt in varying
proportions according to the purpose for which the worts are intended to be
employed.
I would add that for the production of a cheap and sound wort, other grain or
cereals besides barley may be treated according to this Invention, such as wheat,
maize, rice, dari, millet, oats, and rye.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said John Fordred in the Great Seal Patent Office on the 8th May
1882.
JOHN FORDRED of Tottenham in the County of Middlesex Technical Chemist.
"IMPROVEMENTS IN THE PREPARATION OF GRAIN OR CEREALS
BREWING, DISTILLING, AND VINEGAR MAKING."
FOR USE IN
The object of this Invention is to produce a cheap and effective substitute for
a portion of the inalt now used in brewing, distilling, and vinegar making, without
injuriously affecting the quality of the manufactured products.
Various attempts have recently been made to provide a substitute for a portion
of the malt used in the above processes, but with only partial success.
Amongst other plans it has been proposed to steep, steam, and dry raw grain,
but this is a tedious and expensive process. Grain has also been used in its normal
state but in this case the resulting products are devoid of their full or proper flavor
consequent on the raw or uncooked condition of the grain.
Now by my Invention I produce a material nearly resembling malt, in some of
its properties which I accomplish by taking any suitable grain or cereal containing
its normal moisture, and torrefying or partially torrefying it in the manner us
hereinafter described, barley being generally preferred for the purpose.
In carrying my Invention into practice I proceed as follows-I take, say, four
bushels of raw barley and place it in a cylindrical apparatus of suitable capacity.
Such apparatus being similar to that used for roasting malt or coffee, and that is
to say consisting of a closed vessel capable of being rotated having suitable valves
or openings to provide for the entrance and exit of the materials treated I subject
the grain to heat in the usual way, continuing the heat until the tough barley has
become friable and has acquired more or less the color and appearance of malt
I then remove it from the roasting apparatus and after allowing it to cool I pass it
through rolls or some form of crushing machine to reduce it to the condition suitable
for introduction into the mash tun.
The form of roasting machine which I prefer to employ is that in which hollow
trunnions are used to carry the cylinder. Through one of these trunnions what is
known as a spoon'
"is introduced for the purpose of receiving and withdrawing
samples of the material under treatment.
"
By the use of this apparatus a uniform action of the heat on the grain is
secured the roasting is under perfect control, and its progress is capable of being
watched without interfering with the operation. I would observe that when using
the ordinary malt rolls for crushing the torrefied barley they require to be set up
closer than when crushing malted barley

page_text: To enable me to judge of the progress of the torrefaction of the grain I take
samples of it from time to time, the commencement of the torrefaction being indicated
by the generation of a toasted smell and taste flavour which gradually develops
more or less into a roasted coffee smell, till the full effect desired is produced, but
I never allow the torrefaction to proceed so far as to carbonize the constituents of
the grain, the object of the Invention being to remove the raw taste of the grain
and to obtain flavor.
It is difficult to define the exact temperature or length of time necessary for
this operation as these depend on the kind of grain or cereal operated on, and the
quantity of material under treatment. The extremes of temperature appear to be
two hundred and twenty degrees Fahrenheit and three hundred and seventy degrees
Fahrenheit, the variation depending on the character of the grain under treat-
ment. Thus taking the following as typical examples of the grain which I propose
to treat barley will require a temperature ranging from two hundred and twenty
degrees Fahrenheit to three hundred and fifty degrees Fahrenheit; Maize from two
hundred and fifty degrees to three hundred and thirty degrees; and rice from two
hundred and seventy degrees to three hundred and seventy degrees.
In order to ensure uniformity in a large quantity of material which has to be
torrefied in successive charges, I find it useful to open the cylinder and plunge a
thermometer into the mass of grain occasionally towards the completion of the
torrefaction, so as to finish off the several charges at as near to the same degree as
possible.
As 1 have already mentioned, various kinds of grain require different degrees of.
torrefaction, thus for example I find that a good finishing heat for barley for
ordinary use is two hundred and eighty degrees Fahrenheit; for maize two
hundred and ninety degrees Fahrenheit; and for rice three hundred and fifty
-degrees Fahrenheit; but other finishing degrees may be adopted by the operator
according to the use to which the grain is intended to be applied.
In some cases, as for example when treating very dry grain, I find it very
advantageous to moisten the grain before or during the process of torrefaction,
as the combined effect of heat and moisture pro luces important changes in the
constituents of the grain rendering them more easily acted upon by the diastase
of the malt in the mash tun.
.
The material so torrefied or partially torrefied as above described may be used
with malt in varying proportions according to the purpose for which the worts are
intended to be employed.
I would remark that besides barley, maize, and rice, I propose to torrefy or
partially torrefy in the manner above described and use for the like purpose, other
grain or cereals, such as wheat, dari, millet, oats, and rye.
I would observe that I am aware that in distilleries and vinegar manufactories it 4
is the custom to dry raw grain on a kiln for the purpose of removing its natural
toughness and rendering it friable previously to grinding. In this case the tem-
perature generally ranges from one hundred and fifty degrees to one hundred and
eighty degrees Fahrenheit. I am also aware that it has been proposed to roast
raw grain in combination with a saccharine solution until it has become nearly 4
carbonized for use in the coloring of black beers, such as porter and stout, in lieu
of the roasted malt generally used for that purpose.
In this case it is necessary to employ a temperature of about four hundred degrees
Fahrenheit.
Now for the purposes of my Invention I find it necessary to employ a tempera- 5
ture intermediate between these temperatures in order to produce the desired result.
To the processes or methods of treating grain or like substances by drying them in
the floor of a kiln or like apparatus I make no claim nor do I claim any method
other than that of treating grain or cereals in a closed vessel by the agency of heat
and moisture as hereinbefore described.
5

page_text: In distilling and vinegar making the first process is similar to that of brewing
viz., the preparation of a sweet wort in the mash tun, and for this purpose raw
grain is frequently used in combination with inalt; but it will be found that grain
torrified according to my Invention can be advantageously substituted for the raw
grain hitherto employed.
Having now described the nature of my Invention of "Improvements in the
Preparation of Grain or Cereals for Use in Brewing, Distilling, and Vinegar
Making," and explained the manner of carrying the same into effect, I wish it to
be understood that under the above in part recited Letters Patent I claim
The torrefaction or partial torrefaction of grain or cereals substantially in the
manner and for the purpose above described.
In witness whereof I the said John Fordred have hereunto set my hand
and seal this Eighth day of May in the year of our Lord One' thousand
eight hundred and eighty two.

page_text: LETTERS PATENT to John Fordred, of Tottenham, in the County of Middlesex,
Technical Chemist, for an Invention of "IMPROVEMENTS IN THE PREPARATION
OF GRAIN OR CERIALS FOR USE IN BREWING, DISTILLING, AND VINEGAR
MAKING,"
PROVISIONAL SPECIFICATION left by the said John Fordred at the Office
of the Commissioners of Patents on the 8th November 1881.
_JOHN FORDRED, of Tottenham, in the County of Middlesex, Technical Chemist.
"IMPROVEMENTS IN THE PREPARATION OF GRAIN OR CEREALS FOR USE IN
BREWING, DISTILLING, AND VINEGAR MAKING."
The object of this Invention is to produce a cheap and effective substitute for a
portion of the malt now used in brewing, distilling, and vinegar making without
injuriously affecting the quality of the manufactured products.
Various attempts have recently been made to provide a substitute for a portion
of the malt used in the above processes, but with only partial success.
Amongst other plans it has been proposed to steep, steam, and dry raw grain,
but this is a tedious and expensive process. Grain has also been used in its normal
condition, but in this case the resulting products are devoid of their full or proper
flavor.
Now by my Invention I produce a material as nearly resembling malt as possible,
which I accomplish by taking any suitable grain or cereal and drying or partially
torrefying it, barley being the best adapted for the purpose.
In carrying my Invention into practice I proceed as follows:-I take, say, 10
quarters of raw barley and place it on the floor of a malt kiln, and by a gradual
application of heat drive off the natural moisture, continuing the heat until the
tough barley has become friable and has acquired more or less the colour of pale
malt; I then remove it from the kiln and pass it through rolls or some form of
Din Adr

page_text: crushing machine to reduce it to the condition suitable for introduction into the
mash tun.
In some cases the drying or partial torrefying of the barley or other raw material
may be effected in an apparatus similar to that at present in use for roasting coffee
and chicory.
The material so dried or partially torrefied may be used with malt in varying
proportions, according to the purpose for which the worts are intended to be
employed.
I would add that for the production of a cheap and sound, wort other grain or
cereals besides barley may be treated according to this Invention, such as wheat,
maize, rice, dari, millet, oats, and ryc.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said John Fordred in the Great Seal Patent Office on the 8th May
1882.
JOHN FORDRED, of Tottenham, in the County of Middlesex, Technical Chemist.
"IMPROVEMENTS IN THE PREPARATION OF GRAIN OR CEREALS FOR USE IN
BREWING, DISTILLING, AND VINEGAR MAKING."
The object of this Invention is to produce a cheap and effective substitute for a
portion of the malt now used in brewing, distilling, and vinegar making without
injuriously affecting the quality of the manufactured products.
Various attempts have recently been made to provide a substitute for a portion
of the malt used in the above processes, but with only partial success.
Amongst other plans it has been proposed to steep, steam, and dry raw grain,
but this is a tedious and expensive process. Grain has also been used in its normal
state, but in this case the resulting products are devoid of their full or proper flavor
consequent on the raw or uncooked condition of the grain.
Now by my Invention I produce a material nearly resembling malt, which I
accomplish by taking any suitable grain or cereal and torrefying or partially
torrefying it, barley being generally preferred for the purpose.
In carrying my Invention into practice I proceed as follows:-I take, say,
four bushels of raw barley and place it in a cylindrical apparatus similar to that
used for roasting malt or coffee, and I subject the grain to heat in the usual way,
continuing the heat until the tough barley has become friable and has acquired
more or less the color and appearance of malt; I then remove it from the roasting
apparatus, and after allowing it to cool I pass it through rolls or some form of
cru-hing machine to reduce it to the condition suitable for introduction into the
mash tun.
The form of roasting machine which I prefer to employ is that on which hollow
trunnions are used to carry the cylinder. Through one of these trunnions what is
known as a "spoon" is introduced for the purpose of receiving and withdrawing
samples of the material under treatment.
By the use of this apparatus a uniform action of the heat on the grain is
secured, the roasting is under perfect control, and its progress is capable of being
watched without interfering with the operation. I would observe that when using
the ordinary malt rolls for crushing the torrefied barley they require to be set up
closer than when crushing malted barley.
To enable me to judge of the progress of the torrefaction of the grain I take
samples of it from time to time, the commencement of the torrefaction being
indicated by the generation of a toasted smell and taste, which gradually develops
more or less into a roasted coffee smell till the full effect desired is produced, but I
never allow the torrefaction to proceed so far as to carbonize the constituents of the
grain, the object of the Invention being to remove the raw taste of the grain and to
obtain flavor.
It is difficult to define the exact temperature or length of time necessary for this
operation, as these depend on the kind of grain or cereal operated on, and the
quantity of materials under treatment. The extremes of temperature appear to be
two hundred and twenty degrees Fahrenheit and three hundred and seventy degrees
Fahrenheit, the variation depending on the character of the grain under treatment.
Thus taking the following as typical examples of the grain which I propose to
treat, barley will require a temperature ranging from two hundred and twenty
degrees Fahrenheit to three hundred and fifty degrees Fahrenheit; maize, from
two hundred and fifty degrees to three hundred and thirty degrees; and rice, from
two hundred and seventy degrees to three hundred and seventy degrees.
=

page_text: In order to ensure uniformity in a large quantity of material which has to be
torrefied in successive charges, I find useful to open the cylinder and plunge a
thermometer into the mass of grain occasionally towards the completion of the
torrefaction, so as to finish off the several charges at as near to the same degree as
possible.
As I have already mentioned, various kinds of grain require different degrees of
torrefaction; thus, for example, I find that a good finishing heat for barley for
ordinary use is two hundred and eighty degrees Fahrenheit; for maize, two
hundred and ninety degrees Fahrenheit; and for rice, three hundred and fifty
degrees Fahrenheit, but other finishing degrees may be adopted by the operator,
according to the use to which the grain is intended to be applied.
In some cases, as, for example, when treating very dry grain, I find it very
advantageous to moisten the grain before or during the process of torrefaction, as
the combined effect of heat and moisture produces important charges in the consti-
tuents of the grain, rendering them more easily acted upon by the diastase of the
malt in the mash tun.
The material so torrefied or partially torrefied, as above described, may be used
with malt in varying proportions, according to the purpose for which the worts are
intended to be employed.
I would remark that besides barley, maize, and rice, I propose to torrefy or
partially torrefy and use for the like purpose other grain or cereals, such as wheat,
dari, millet, oats, and rye.
I would observe that I am aware that in distilleries and vinegar manufactories it
is the custom to dry raw grain on a kiln_for_the_purpose-of-removing-its-natural-
"toughness and rendering it friable previously to grinding. In this case the tem-
perature generally ranges from one hundred and fifty degrees to one hundred and
eighty degrees Fahrenheit. I am also aware that it has been proposed to roast raw
grain in combination with a saccharine solution until it has become nearly carbonized
for use in the coloring of black beers, such as porter and stout, in lieu of the roasted
malt generally used for that purpose.
In this case it is necessary to employ a temperature of about four hundred degrees
Fahrenheit.
Now for the purposes of my Invention I find it necessary to employ a tem-
perature intermediate between these temperatures in order to produce the desired
result.
In distilling and vinegar making, the first process is similar to that of brewing,
viz., the preparation of a sweet wort in the mash tun, and for this purpose raw
grain is frequently used in combination with malt, but it will be found that
grain torrified according to my Invention can be advantageously substituted for
the raw grain hitherto employed.
Having now described the nature of my Invention of "Improvements in the
Preparation of Grain or Cereals for Use in Brewing, Distilling, and Vinegar
Making," and explained the manner of carrying the same into effect, I wish it to
be understood that under the above in part recited Letters Patent I claim,-
The torrefaction or partial torrefaction of grain or cereals, substantially in the
manner and for the purpose above described.
In witness whereof, I, the said John Fordred, have hereunto set my hand
and seal, this Eighth day of May, in the year of our Lord One thousand
eight hundred and eighty two.
JOHN FORDRED. (L.s.)