An Improved Process and Apparatus for Mashing and Brewing,
Year: 1896

page_text: Date of Application, 4th Aug., 1896-Accepted, 17th Oct., 1896
COMPLETE SPECIFICATION.
An Improved Process and Apparatus for Mashing and Brewing,
I LADISLAUS PROCHÁZKA, Brewer, of Turnau, Bohemia in the Empire of
Austria, do hereby declare the nature of this invention and in what manner the
same is to be performed, to te particularly described and ascertained in and by
the following statement:-
This process forms an improvement of the mashing and brewing process described
in the Specification of the English Patent No. 14919 of 1894 using simultaneously
the aerating process shown in the Specification of the English Patent No. 14918
of 1894...
The invention relates to the apparatus used for this process as well as to the
process itself.
Referring to the Patent No. 14919 of 1894 and to the method
thereby already made known, the latter shall be considered again hereinafter
and described in its present modification.
After the various hitherto usual methods of brewing either by decoction or
infusion whether carried out better or worse, there remains a large part of starch
and difficultly soluble albumen stuff in the returns, because it is impossible to
render them soluble according to the older processes and to bring them into the
wort. Also finished beers brewed after the hitherto usual methods often show still
a starch reaction which shows that all the starch of the malt has not been made
into sugar. It is a fact that if the malt returns sparged after the usual processes
are again boiled and mixed with iodine-solution, the returns will still react on
unchanged starch. In the process of Patent No. 14919 of 1894 and the present
modification, albumenous matters contained in the malt and which have been taken
off in the usual brewing methods by coagulation, are changed partly into soluble
modification and give to the beer especially good qualities. Besides this also all
the starch is converted into sugar so that the returns may be sparged until to the
extreme limit. Whilst hitherto, even in the best brewing, the practical product
remained 2 to 8 per cent. and more behind the theoretical product; according to
the new process there are obtained about 18 to 2.5 per cent. and more above the
so-called theoretical product, it having been impossible to deduct from the malt
more albumen and to sweeten more starch even in the labatory. The process
specified in the Patent No. 14919 of 1894 is changed and improved according to
the present modification so that the malt is mashed at a temperature of about
66 degrees C. and so much water is used that 100 kg. malt give a mash quantity
of about 445 hectolitres. After all the malt is mashed, the mash is left quiet for
the purpose of depositing and clearing. The malt extract, rich in diastase is taken
out pure and clear as possible from the bruised malt, and placed in a special vessel
whilst the remaining thick mash is brought into the mash tun, and then heated very
slowly to about 75° C. In this description I shall call this thick mash.for purposes
of distinction between this and hitherto usual
«
processes, grains mash" which
contains all returns of the whole quantity of mash.
Simultaneously air at 125° C. is blown into this grains mash as shown in Patent
No. 14918 of 1894 and by this ventilation is effected the solution or peptonizing of
a part of the albuminous matters.
-
The grains mash is then brought to boiling and boiled 25 to 50 minutes according
to whether the malt was good or bad and if lighter or darker beer is required. In
the mean-time the malt extract which is rich is diastase and deducted at the beginning

page_text: from the malt, has been lifted again into the mash tun and worked further with the
mash machine in order to sweeten completely the remainder of starch, if any, still in
the malt extract and on the other hand in order to lower the temperature of the
liquid in such a manner (of course not so far as to attain injurious temperature limits)
that the grains mash which is now arrived from the mash-tun, ventilated, boiled and
rendered soluble, receives together with the malt extract a temperature of about 66 to
70° C. as at the beginning of the mashing. The whole is mashed until the whole
starch has disappeared and the starch paste which is contained in the returns and
dissolved by the boiling, is sweetened by the diastase of the malt extract.
When the second mashing is finished, the thicker part of the mash is brought into
the brewing pan, its temperature is augmented slowly. to 88° C. or it is boiled
according to the quality of the malt used and the type of the beer to be produced
and also aerated a little whereupon the part richer in returns is lifted to the mash tun
which at the same time, forms the clearing tun.
:
The now completely exhausted grains offer an excellent filter layer so that the wort
will very soon run completely clear. The further operation of the brewing process is
the usual one with the exception of the ventilating in the wort pan of the wort mixed
with the hops.
In the annexed drawing is shown in Sheet I a brewing installation which has
generally the construction usual in the English brewing method, which arrangement
can be used very well for the new method the boiling pan being provided with direct
grate firing appropriate for the thick mash boiling; if there is a steam boiling pan,
a special mash pan with direct firing must be added.
Fig. 1 is an elevation of the brewing installation on line - of Fig. 2. Fig. 2 is
a plan on Sheets II and III are detail views.
A is the high standing mash tun, E the boiling pan, is a landing to which leads
a staircase D; G is an intermediary vessel for receiving the malt extract taken from
the mash tun by means of the syphon g; the tube g continues into a tube g¹ which
is connected to the hollow shaft of the conical drum H. The construction of the
latter is to be seen from Figs. 3 to 5, Sheet II and its effect will be explained
hereinafter. F is the hop-filter. K the centrifugal pump. L the under-back.
The ground malt is brought through the preliminary mashing apparatus A¹ of any
construction into the mashing tun A, is mashed therein, and then, after the
sweetening is effected, the whole is left quiet. Then the liquid is taken by means
of the syphong to the intermediary vessel G. The siphon 9 which is shown on
Sheet III in Fig. 6 in side view and in Fig. 7 in front view, is a two legged tube
which is provided on the under end of its shorter leg with a foot-valve m (Fig. 8),
and on the top with a filling funnel m' with a closure cock m² beneath the latter.
The longer part is guided in two eyes n, n fixed on the mash tun and the syphon can
be vertically adjusted by a spindle n¹ which is carried by the eyes n2 n2 equally fixed
on the tun and which spindle is held by the collar n³ and the screw nut n'; the
spindle provided on the top with a hand wheel o is provided in the middle with
screw threads round which reaches the arm p operating there as feinale screw and
fixed with the other end of the syphon. If therefore the hand wheel is turned the
syphon is lowered or lifted and in this manner it can be put slowly into the liquid
standing over the bottom layer and the liquid can be drawn off clear. In order to
prevent any suction of malt grains the end of the shorter leg is surrounded by a
sieve like perforated cylinder g² which, closed below by a metal plate cone, is
surrounded in its middle part at the height of the malt returns by width of
20 cm. of unperforated fabric so that the pulpy parts of the returns cannot penetrate
into the cylinder and that only pure malt extract can be sucked from the returns
layer into the perforated cylinder which on lowering the syphon forms a suction
basket. The other end of the syphon is connected by a tube gl with the drum H of
the vessel G. The latter shown in Figs. 3 to 5 on Sheet II on a larger scale,
consists of a rectangular box with oblique bottom which possesses near the under
part a delivery cock P, from which leads a tube p to the hops-sifter F; under the
cock stands a smaller vessel g' into which enters a funnel g³ coming from above.

page_text: In the top of the box G is arranged a conical drum H, the hollow shaft of which.
is connected by the stuffing box with the tube g' in such a manner that the end
of his fixed by means of rivet 'h in the stuffing box h¹ in the bearing . The-
stuffing box takes therefore part in the revolution of h into which, on the other side,.
is slid the tube piece secured in the bar he against rotation, on which tube piece is
seated the tube g'. The conical drum H consists of the bottom hand the arm.
cross over which is placed a metal sieve h as mantle. In the interior are fixed
several screw threads ho formed by standing plate bands. The latter is closed on the
front side, projects over the end of the box G and is surrounded by the already
mentioned funnel g; upon the end of the there closed tube shaft is placed a fast.
and a loose pulley T. When the malt extract is introduced by means of the syphon g
into the hollow shaft provided with openings and the drum is turned by the-
pulley T, the liquid flows through the sieve mantle h into the vessel G, whilst.
accidentally arriving starch grains and returns are removed by the effect of the
screw threads 10 into the end part H' where they pass through openings in the
circumference of the cylindrical part through the funnel 9³ into the collecting vessel g'.
When all the liquid has been drawn off it is left quiet in the box G and in the mean--
time the grains mash remained in the mash tun is taken through the valve A through
the under back L, the pipe k, the pump K and the pipe l, into the pan E. When.
the liquid in the vessel G is clear the cock P is opened carefully, the liquid is taken.
into the hops-sifter F and pumped from there through the centrifugal pump K and:
the pipe, into the mash tun A, after the grains mash, as before described has been
taken into the pan E. The subsequent raising into the mash tun A, of the grains.
mash, which has in the meantime been aerated in the pan at a temperature of 75° C..
and then boiled, is effected by opening the valve C' whereupon the mash flows through.
the pipe C into the under back L and is raised from there through the pipe k by the-
pump K by means of the pipes 1, 2 into the mash tun. The mixture of malt extract,
rich in diastase, and the boiled thick mash now in the mash tun is again mashed and
the first thinner half of the mash is passed, after complete sweetening, through the
side pipe into the hop-sifter F; the second thicker half is passed through the.
valve A into the under back L and raised through the pipe k, the pump K and the
pipe, into the pan E where the temperature is augmented to 88° C. or brought.
to the boiling point; then it is again aerated and, by means of a pipe C³, connected
in the meantime to the valve C', there is effected a connection with the pump K by
which this second half of the mash is raised into the tun A which in the meantime...
has been cleaned and prepared as clearing tun. The first half of the mash preserved
in the meantime in the hops-sifter F is now treated in the pan E in the same manner
and the mash in the mash-tun, now clearing tun, is taken through outlet J into the
under back L, and the first half being in the meantime in pan E is added after the
boiling, whereupon the wort is hopped and treated in the usual manner and if desired
again aerated. The aerating is effected in the manner shown by the Patent No. 14918.
of 1894.
The hand pump Q on the vessel is intended for raising into the mash pan the.
starch particles and returns separated by the drum H as well as the deposit taken at
cock p² out of the vessel G into vessel g' at the time when the thick mash is alone in.
it for the aerating.
By the aerating the gluten is rendered quite harmless even by using glutinous
barley, as it is partly coagulated and partly transformed by the peptonizing effect
of the aerating into a modification which is not only harmless, but extremely valuable
for the beer by which not only the nourishing value, but also the other qualities
of the beer are considerably augmented. A thickening of the beer by gluten is.
completely excluded. As it is known on the standing of beer albumenous matters
are deposited very slowly in small flocks, long standing being necessary for the
purpose of clearing the beer. These albumenous matters give to the beer the
characteristic unpleasantly immature taste; according to the present process the beer
cannot become thick because such albumenous matters are no longer present.. Beers
brewed after this new method are, after three weeks standing, better clearer and of

page_text: more mature taste than beers brewed by the older method in the same brewery with
the same malt and standing 2 months.
The treatment with finings, filters etc. is therefore avoided, also a brewery working
after this method requires only half as large cellar accommodation. The transforma-
tion of the albumenous matter into peptones gives great viscosity which hitherto
could only be obtained by using very sharply dried malt whilst after the aerating
-process with quite clear malt dried at 56 to 62° C. a much greater viscosity is
obtained than in the hitherto usual process under favourable circumstances.
Having now particularly described and ascertained the nature of this invention
and in what manner the same is to be performed I declare that what I claim is :-
1. The mashing and brewing process as set forth under Letters Patent No. 149.19
of 1894, modified so that the mash produced at any mashing temperature is left for
the clearing and depositing of the bruised malt, the clear malt extract rich in diastase
being separated from the bruised malt layer, the grains mash heated by itself alone
to 75° C. and then boiled and simultaneously air of about 125° C. temperature
blown into the latter for the purpose of peptonizing and thereby dissolving a part
of the albumenous matter whereupon the thick mash is again mixed with the liquid
rich in diastase and thereby the whole still existing starch sweetened, whereupon
the whole mash is boiled and finally drawn off and hopped in the known manner in
one or several parts.
2. An apparatus for separating the malt extract from the deposited bruised malt layer
after the mashing is effected, consisting of a syphon, the shorter leg of which is
surrounded with a strainer 2 whilst the longer leg is guided in eyes on the outside
of the mashing tun and can be lifted or lowered by means of a screw spindle n' fixed
on the side, a screw nut p upon the spindle being lengthened to form an arm fixed on
the syphon.
3. An apparatus for clearing tlie malt extract drawn off by the syphon consisting
of a vessel G with oblique bottom over which is arranged a conical sieve drum H
with hollow axle and interior screw ribs to which drum is adjoined on its large
end, a receiving funnel 3 for the impurities taken off, whilst the opposite end of the
hollow perforated axle is connected with the syphon g by a tube.
4. The filtration of the malt extract rich in diastase for the purpose of avoiding
the starch reaction of the wort, aerating with air of 125° C. free from germination
for the purpose of the coagulation, removing and changing of the gluten, peptonizing
of one part of the albumenous matters and augmentation of the temperature of the
whole.mash to 80° C. or to boiling in one or several parts.
Dated this 4th day of August 1896.
HERBERT HADDAN & Co.,
18 Buckingham Street, Strand, London, W.C., Agents to Applicant.