Improvements in or relating to the Manufacture of Beer, Ale, Porter, and the like.
Year: 1889

page_text: Date of Application, 17th Sept., 1889-Accepted, 19th Oct, 1889
CUMPLERE
Improvements in or relating to the Manufacture of Beer, Ale,
Porter, and the like.
I, LOUIS FRISCH of Chicago, County of Cook and State of Illinois, United States
of America, Brew master, do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement :-
My improvement relates to that portion of the process of making beer, ale and
porter, known as the mashing step, in which the cereal employed is boiled, the malt
added, the starch of the cereal converted into sugar, and the dextrine obtained from
the malt.
The object of my improvement is to obtain, compared with the mashing as hitherto
practised in brewing, a materially increased yield from the rice, corn or other cereal
containing the starch to be converted, and from the malt.
In the practice of my improvement I employ the apparatus illustrated, by way of
a diagram, in the accompanying drawing, in which
A is the boiler of desired capacity, supported in horizontal position, and containing
a rotary shaft, », inserted longitudinally through it and actuated by suitable
mechanism, which shaft is provided, inside the boiler, with radial arms (not shown)
affording an ordinary form of stirrer. The steam-dome 7 of the boiler may be
provided with a safety-valve, p, though I prefer to dispense with it; and at one end
of the boiler are a thermometer, o, a draw-off cock, n, through which to obtain, from
time to time, samples to be tested, thereby to ascertain the condition of the contents of
the boiler, and a suitable
m.
gage, B is a hopper from which to introduce the cereal
to be mashed into the boiler, with which the hopper communicates through a
conduit,, provided with a valve, ; and C is the receptacle for the malt-mash,
containing, as usual, a stirrer, k, and communicating through a conduit, i, having a
valve controlled from the rod, with the conduit !.
Dis a vacuum-pump.of ordinary or any suitable construction communicating with
the steam-dome through a pipe, h, the communication being controlled by a valve, h',
and that of the pipe with the outer air by a valve, 2; and g is a pipe liaving a
valve, and leading, from a suitable water supply or pump. (not shown) into the
vertical part of the pipe h, the discharge from the pump being through a pipe,
The steam for driving the pump is admitted (from a suitable ordinary generator, not
shown) through the pipe e.
To practice my iniprovement, the desired quantity of rice, corn or other cereal is
introduced through the hopper B and conduit into the boiler A and mashed therein,
at a temperature of about 30° R, more or less, while all the valves and the manhole
(not shown) controlling communication with the boiler, are tightly closed, and steam
is admitted into the boiler from the supply through the pipes controlled by suitable
valves. The stirring is continued while the pressure of steam in the boiler rises,
until the temperature of the contents of the boiler reaches, under the pressure, 119° R,
inore or less, when the stirring and further introduction of steam are arrested. To
attain this temperature the operation is continued for about from forty to fifty
minutes.
The contents of the boiler should be then permitted to rest for a short period, say
about twenty minutes, when the valve is opened and the steam allowed to blow off
through the pipe 7, first slowly and afterwards more and more rapidly, from the
boiler, until the thermometer o indicates a reduction in the temperature to about
85° R. The valve is then closed, and the valve opened; and the pump Dis

page_text: actuated to produce a vacuum in the boiler to lower the temperature of the mash to
about 59° R, or to such degree as will cause the subsequently introduced. malt to
effect the desired conversion, when the action of the pump Dis stopped, and the
respective valves closed. While the vacuum is being produced, water should be
passed through the pipe y into the pipe to condense the steam passing through it,
which, with the water, passes off through the pipe f
g
During the twenty minutes, or so, resting period hereinbefore referred to, a malt-
mash, is prepared at a temperature of about 38° R, in the receptacle C, the quantity
of malt being such as will contain sufficient diastase to convert all the starch of the
cereal-inash in the boiler into sugar if allowed to work a sufficiently long time. Of
the whole amount of malt and cereal, for an entire brew I prefer to employ about
three-fifths of the former to two-fifths of the latter.
After the stoppage of the vacuum-pump the stirrer in the boiler A is again,actuated
and the contents of the receptacle admitted into the boiler on opening the valve in
the conduit. The mashing in the boiler A is continued for a short period, say
twenty minutes, more or less, during which samples are taken through the draw-off
cock and tested (with iodine) for starch. When the testing shows the presence of
but little unconverted starch, steam should be again admitted, first in small quantity,
through the pipes a into the boiler A, and the temperature of the contents is thereby
gradually raised to about 60° R, and subsequently, by opening wide the valves in the
pipes to let in a greater flow of steam, to about 70 R, the purpose of thus raising the
temperature being to be enabled to introduce the mash, as hereinafter described, from
the boiler into the large mash-tub, 'in a hotter condition, whereby the temperature of
the contents of that mash-tub may be raised sufficiently high for effecting the con-
version of the remainder of the starch in the masb-tub without requiring, for the
attainment of the required temperature (58 to 60 degrees R.) of the contents of that
mash-tub, that an excessive quantity of hot water be introduced therein. The supply
of steam is then shut off, and the entire contents of the boiler are transferred,
through a pipe, d, controlled by a valve, d', into the ordinary large mash-tub (not
shown) in which a mash of malt has been previously prepared, in the following
manner:
About two-thirds of the additional quantity of malt required is mashed, in a usual
way, in the large mash-tub to which the pipe-d leads, at a temperature, say of 50° R,
or thereabout, the object of this malt-imashing being to effect conversion of the
remainder of the starch herein before referred to as being shown by the iodine test to
be left in the first mash.
When the contents of the boiler A and of the aforesaid large mash-tub have been
intermixed in the latter, the additional one-third of the required quantity of malt is
introduced into the said tub, to dominate the cereal-aroma of the mash by a malt-
aroma when boiling or very hot water may, if required, be let into the combined
mash in a manner to raise it gradually to a temperature of from 58 to 60 degrees R,
more or less, the contents of the tub being in the meantime continually stirred. The
mash is then finished, the stirrers are stopped, and, after a lapse of, say, about twenty
minutes, the contents of the tub are ready to be drawn off to the kettle and subse-
quently treated in the common and well-known manner practised in the manufacture
of beer, ale and porter.
If desired, instead of introducing the malt as a previously prepared mash in any of
the steps herein before recited, it may be introduced dry, though I prefer first to
mash it.
I find that by my improved process, the greatest possible yield, practically obtain-
able from the cereals and malt is obtained, which is a material gain over the process
of mashing as hitherto practised in the manufacture of beer, ale and porter.
Any suitable cereal may be treated by my improved process to obtain the advan-
tages it affords, without previous preparation, except corn, from which the skin and
heart should be previously removed, and which should be ground, by some process
which will avoid loss of starch, all of which, if possible, should be obtained.

page_text: 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—In the manufacture of beer, ale and portor, the process of preparing the mash,
which consists in mashing the cereal and boiling it under steam-pressure, removing
the steam-pressure and lowering the temperature of the mash to a degrée at which
the diastase of malt will effect the desired conversion, mixing malt with the cooled
cereal mash and stirring the mixture until the desired quantity of saccharine matter
has been produced, and finally drawing off into a mash-tub, and adding more malt
to the mash, substantially as and for the purpose set forth.
2-In the manufacture of beer, ale and porter, the process of preparing the mash,
which consists in mashing the cereal and boiling it under steam-pressure, allowing
the mash to rest, then removing the steam-pressure, then producing a vacuum on the
mash, mixing malt with the cereal-mash, and stirring the mixture until the desired
quantity of saccharine matter has been produced raising the temperature of the
mixture, drawing off into a mash-tub and adding more malt, substantially as and for
the purpose set forth.
Datad this 19th daree of Santambar 1880
W. P. THOMPSON & BOULT,.
Agents for the Applicant.