IMPROVEMENTS IN TREATING AND PREPARING MAIZE, BARLEY, WHEAT, RICE, AND OTHER GRAIN OR SUBSTANCE FOR BREWING, COLOURING, AND FLAVOURING BEER, PORTER, AND OTHER LIQUORS."
Year: 1881

page_text: LETTERS PATENT to James Boydell, of 15, Portland Street, West Dublin, in
the County of Dublin, Ireland, for an Invention of "IMPROVEMENTS IN
TREATING AND PREPARING MAIZE, BARLEY, WHEAT, RICE, AND OTHER GRAIN
OR SUBSTANCE FOR BREWING, COLOURING, AND FLAVOURING BEER, PORTER,
AND OTHER LIQUORS."
PROVISIONAL SPECIFICATION left by the said James Boydell at the Office
of the Commissioners of Patents on the 5th February 1881.
JAMES BOYDELL, of 15, Portland Street, West Dublin, in the County of Dublin,
Ireland. "IMPROVEMENTS IN TREATING AND PREPARING MAIZE, BARLEY, WHEAT,
RICE, AND OTHER GRAIN OR SUBSTANCE FOR BREWING, COLOURING, AND FLAVOURING
BEER, PORTER, AND OTHER LIQUORS."
The object of my Invention is to provide a cheaper and a more efficient and pure
material for brewing, colouring, and flavouring beer, porter, and other liquors free
from the oily, objectionable, and peculiar flavours well known to exist to a certain
extent in almost every grain, especially maize.
I thoroughly steam the grain at high or low pressure (according to the quality
and grain used), and pass through it a stream or jet of water to thoroughly cleanse
it, and afterwards force through it a current of hot air from a fan or blower to
thoroughly drive off and evaporate all the volatile oils and moisture, &c., which are
caused to be carried away through an aperture in any convenient part of the
vessel. If necessary, the drying process can be completed on an ordinary kiln.
The grain is then roasted in cylinders or otherwise in a similar manner to
ordinary malt, and thereby produces a cheap and pure material for brewing and
colouring with a fine full flavour free from any peculiarities, and which gives a
brilliant and permanent colour.
The steaming and washing process not only removes any unpleasant or peculiar
flavours, but the steam expands the starchy constituents of the grain and renders
it more soluble and gelatinous, and thereby more thoroughly converted into
caramel products during the roasting process, and consequently gives more
colouring matter.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said James Boydell in the Great Seal Patent Office on the 4th August
1881.
"
JAMES BOYDELL, of 15, Portland Street, West Dublin, in the County of Dublin,
Ireland. IMPROVEMENTS IN TREATING AND PREPARING MAIZE, BARLEY, WHEAT,
RICE, AND OTHER GRAIN OR SUBSTANCE FOR BREWINg, Colouring, anD FLAVOURING
BEER, PORTER, AND OTHER LIQUORS."
The object of my Invention is to provide a cheaper, more efficient, and pure
material (for brewing, colouring, and flavouring beer, porter, and other liquors) free
from the oily, objectionable, and peculiar flavours well known to exist to a certain
extent in almost every grain, and especially in maize.
For this purpose I treat maize or other grain by the following series of
operations -
-
I place the maize, barley, or other grain to be operated on into a cylindrical
vessel, or it might be a square vessel or vessel of other form fitted with an internal
perforated bottom raised about six inches from the outer bottom. This perforated
bottom allows of water when required being passed through the grain and drawn
off through a tap or aperture in the outer bottoni, and also allows of steam and
hot air being passed up through the grain. The vessel is provided with a movable
lid with an aperture and tap to let off steam and vapours when desired.
The vessel may conveniently be about 4 or 8 feet in diameter, and 5 or 10 feet
deep, and if maize is to be acted upon the maize may be filled into the vessel to a
depth of about 3 feet for small size, and 6 feet for large size. With grain of smaller
size a somewhat lesser depth would be preferable.
Carc
The grain having been placed into the vessel, and the lid having been put on,
steam is introduced into the vessel below the perforated false bottom, and after
passing up through the grain escapes through the tap or aperture in the lid.
should be taken to ensure the perfect purity of the steam used, and to keep it free
from oil or grease. .I find that very little pressure from the steam boiler is required,
a pressure merely sufficient to force the steam through the grain is all that is
required. The steaming process should be carried on for about one or two hours
to expand and soften the husk germs.
Afterwards a stream or jet of water at a temperature of about 160° Fahrenheit
is admitted into the upper part of the vessel, and as the vessel fills water is allowed
to flow off through a tap below the perforated bottom. Whilst this washing and
cleansing process is being carried on the grain should from time to time be turned
over or stirred about either with hand rakes (the lid being then removed), or the
vessel may be fitted with machine revolving rakes similar to those generally used
in brewers' nash.tuns. .In this way the grain is thoroughly cleansed, and the
impurities are washed away and pass off through the perforated bottom of the
vessel.
I find that barley, wheat, and rice only require washing and cleansing for about
one hour; maize generally requires from one to two hours cleansing, as it contains
more oily and unpleasant flavours which are principally secreted about the germ
and portions of the husk. When that part of the process is sufficiently completed
the water as it flows from the grain should be almost clear and free from impurities
and unpleasant flavours. All water is then run off from the vessel, and the grain
is thoroughly drained.
I next admit a stream of hot air into the vessel below the perforated false
bottom. The air may be forced in by any ordinary fan or blower, and may be
beated by causing it to pass through pipes heated externally by a furnace or by

page_text: steam or hot water. The temperature to which the air is raised is not very
material, but it must be high enough to drive off volatile oils from the grain.
A temperature of about 250 to 300° Fahrenheit is suitable for the purpose.
The air introduced below the perforated false bottom rises up through the grain
and drives off and evaporates from it the volatile oils and moisture, and carries
them away through an aperture in the lid of the vessel. The drying process
ordinarily requires from two to three hours. The current of hot air should be
turned off and the grain turned over three or four times during the process to dry
it evenly. When the volatile oils and heavy vapours are driven off the grain may
be removed and the drying completed on an ordinary perforated drying kiln. The
grain is subsequently roasted in a similar way to that in which ordinary malt is
roasted.
In this manner a cheap and pure material is produced suitable for brewing,
colouring, &c., with a fine full flavour free from any peculiarities, and which gives
a brilliant and permanent colour.
The steaming and washing process not only removes any unpleasant or peculiar
flavours, but the steam expands the starchy constituents of the grain, and renders
them more soluble and gelatinous, and thereby they will more thoroughly be
converted into caramel products during the roasting process, and will consequently
give more colouring matter.
Having thus described the nature of my Invention, and the manner of performing
the same, I would have it understood that I claim, treating maize, barley, wheat,
rice, or other grain by the process substantially as herein before described to
prepare them for brewing, coloring, and flavoring beer, porter, and other such like
liquors.
In witness whereof, I, the said James Boydell, have hereunto set my hand and
seal, this Third day of August, in the year of our Lord One thousand eight
hundred and eighty one
Witness present,
RICH. B. IRWIN.
JAMES BOYDELL. (L.S.)