mprovements in the Treatment or Preparation of Malt, Corn or Grain, for Brewing or like purposes.
Year: 1897

page_text: Date of Application, 13th July, 1897
Complete Specification Left, 13th May, 1898-Accepted, 18th June,
1898
PROVISIONAL SPECIFICATION.
mprovements in the Treatment or Preparation of Malt, Corn or Grain,
for Brewing or like purposes.
WILLIAM BARWELL TURNER, Consulting Brewer and Maltster, 37, Sholebroke
Place, Leeds, do hereby declare the nature of this invention to be as follows:-
Viz. a triple one, i.e. A. by treatment to reduce or eliminate unstable or harm-
ul nitrogenous substances from malt; B. to utilize the separate or combined
esultant portions of the malt so treated for brewing, feeding or for analogous
purposes; and C. to manipulate raw corn or grain for brewing or other purposes.
A. I have found, so long ago as November 1895 to January 1896, that a brief
immersion of malt, (previously screened and cleansed,) in water or other suitable
Huid, exerts a solvent or reducing action upon albuminoid or nitrogenous substances
In order to effect the reduction
existent in or near the surface of the malt corns.
elimination of these nitrogenous substances, and thereby to improve
the soundness of the article, the malt is sprinkled upon water
fluid medium in any convenient vessel, open at the top, and possessing a
false bottom, in which the malt and water or fluid are stirred together. In a
brief period of time the floating corns and also the corns which have sunk are
separately removed, placed upon a suitable surface to drain, and are or not at once
kiln-dried. In the process of either water or fluid treatment the interior portion
of the malt-grains is not wetted.
01
or a
find that water warmed to 65°-75° Fahrenheit possesses a greater solvent
or reducing action that when used cold, and that a temperature of 65° Fahr. is
ordinarily preferable.
If the sample be poorly malted, (say containing 15 to 25 per cent. of "missed”
or unmalted corn,) a second process (either at once, or after drying and storing,)
may be used upon the sunken grains, so as to get these subjected to thorough
treatment. This I find further separates albuminous substances, while another
separation of half-malted from totally unmalted grains synchronously occurs.
In this the sunken corns are treated in another vessel with a fluid denser than
water, (cold, or warmed to the above mentioned temperatures,) of say 10050-1025°
specific gravity. The fluid or medium consists of solutions of various harmless
saline substances, er. gr. tartrates, citrates, sulphates, sulphites, bisulphites, chlor-
ides or phosphates of sodium, potassium, ammonium, calcium or magnesium, or
of bisulphites with the hydrates of the same, or of any convenient mixture of these.
The preceding salts or some of them in certain definite proportions (analogous
to the proportions of the soluble saline constituents of the grain) being preferred.
If desirable the malt may be treated by one operation in a medium denser than
water, of constitution and specific gravity as the preceding, either cold or warmed
to the temperatures above indicated.
Waste of fluid, of water, and loss of time, having been found to occur when
emptying the vessels of water or fluid when removing the sunken corns, I propose
0 to obviate this and also render the process safer (as to risk of internal wetting

page_text: of the malt-corns) by having the false-bottom of the cistern or vessel so arranged
that it and the superincumbent corns may be lifted out of the fluid so soon as
the floating corns have beeen removed.
The processes are admirably adapted for improving all qualities of British
barley-malt, and for utilizing for malting much British barley which now is used
only for poultry-or stock-feeding.
B. The brewing power of the treated malt is so satisfactory that small percent-
ages of sunken grains or "residuals" may be disregarded; while these sunken
grains may themselves be safely employed in brewing. It is to be observed that
as a brewing material "low" barleys malted and thus treated may advantageously
replace maize, rice, and other foreign productions.
The residuals" are utilized in brewing by combining them, after suitable
treatment, with the other portion of the malt used.
Malts treated by these processes or by any of them may be taken from the fluid
and, so soon as they are roughly drained, crushed in or into any suitable vessel
or vessels for brewing or the like manipulation.
The process usually to be preferred upon malt for brewing is the single process
with warm acting fluid. The "residuals" are of considerable value' also for feeding
purposes, for making medicinal condiments or "malt-food
" extracts.
C. The treatment of raw corn or grain for brewing and the like purposes is
as follows:
The cleansed grain is placed in any suitable cistern or vessel, having
bottom for drainage; it may or not be "washed" and the "
a false-
off as in the ordinary malting process-but it is treated with water or a; saline
light grains skimmed
solution or both (as in A preceding) warmed to about 65°-75° Fahrenheit. The
following methods are useful:-the corn is first steeped, after washing and soaking,
and skimming if necessary, in water at 65° Fahr. At from 12 to 18 hours the
water is run off, and the grain left for 6-12 hours. Then the water is again
replaced at the same temperature, or not over 70° Fahr., and left for a period so
as not to exceed 48 hours in all. Then drained, and the corn is removed and
spread to become surface-dry, when it is kiln-dried. It may or may not be
washed with water or other fluid before removal from the cistern or vessel.
An alternative process is to employ a saline medium for the second steeping-fluid
-or, to use such a saline medium (the constituents of which are indicated under A
supra) throughout.
After drying and cooling the corn or grain (preferably barley) is fit for use
in brewing or allied manufactures.
improvements in the Treatment or Preparation of Malt, Corn or Grain,
for Brewing or like purposes.
I, WILLIAM BARWELL TURNER, of 37, Sholebroke Place, Leeds, in the County
of York, Consulting Brewer and Maltster, do hereby declare the nature of this
my invention, and in what manner the same is to be performed, to be particularly
described and ascertained in, and by, the following statement:—
The objects of my invention are as follows, viz., A. to improve malt by the
reduction or elimination of unstable nitrogenous substances or albuminoids; B. to
utilise the malt, or separated portions thereof either separate or in combination,

page_text: after completion of the process; and C. to manipulate raw corn or grain for use
in brewing or like manufactures.
A. For many years past it has been well-known to the brewing trade that
British barley, by reason of altered agricultural methods and conditions, was
greatly, although gradually, deteriorating as a brewing material. This deteriora-
tion has made itself unpleasantly manifest in the abnormal existence of albuminous
matters, in unsound biological condition, in the grain; and these matters, owing
to their instability, are recognised as being highly detrimental in brewing; hence
the augmented use of various sugars, of prepared maize and rice, and the like, as
"malt-substitutes."
Experiments by myself in November 1895, and subsequently, have conclusively
proved that a brief immersion of malt in water, or in other suitable fluids to be
presently described, exerts a solvent or reducing action upon the unstable nitro-
genous or albuminous substances existent in or near to the exterior part of the
malt-corns, and that this is effected to the benefit of, and without injury to, the
malt.
'In order to effect the reduction or elimination of the said unstable nitrogenous
substances, and thereby improve the soundness of the malt, more particularly that
made from British barleys, the said malt is immersed in or thrown upon water,
or a fluid medium, in any convenient tank, cistern or vessel, (open at the top and
provided with a pierced false-bottom or strainer,) in which the malt and water
or fluid are stirred or mixed together, so as to wet the exterior of the malt-corns,
which are thus left for 4 or 5, but on no account more than 10, minutes. If
desired, the dry malt may be placed in the vessel, and the water or fluid run in
upon it, or otherwise under the false-bottom, thereby causing a floating of the
malt to ensue the malt and water or fluid medium may be stirred together, as
just mentioned, or the mixing or thorough wetting may be effected by an over-
head "sparge-pipe.”
66
"
Whenever it is found (by small experiment or "office-trial") that the malt
is fairly grown or contains but a trifling percentage of defectively-malted grains,
a simple immersion of the sample, for the stated time, in the water or fluid, will
effect the desired reduction or removal of the soluble or loosely-combined nitro-
genous matters: but in cases where really noteworthy percentages of ungrown or
flinty corns exist, the solution of the nitrogenous substances, as the primary
desideratum, may be accompanied at the same time by the secondary result of
separation,"
," which only involves a slightly greater depth or quantity of water
or acting fluid. In the first-mentioned case, the sample after simple immersion
is totally lifted out, or the water or fluid may be run off; in the second, or alter-
native, the well-malted corns float, and, at the expiration of the time, are at once
removed from or skimmed off the fluid in the cistern or vessel: in both cases
the malt, when taken out, is placed to drain upon an inclined, furrowed, perforated
or other suitable surface. Any corns in the malt which are ungerminated, or
insufficiently malted, naturally sink, in the second case, to the bottom of the
vessel, and these, so soon as the flotant portion has been taken off, are at once
likewise removed and drained the two separated portions of the sample thus
forming by-products of the process used to reduce the superfluous albuminoids.
After removal from the cistern and draining, the entire or "separated" malt,
so soon as it becomes surface-dry or but slightly moist, is immediately taken
away and dried-except in certain cases as hereinafter mentioned.
All malt subjected to the process should first be thoroughly freed from all awns,
and rootlets or culms, and be cleansed from dust.
I have found that the solvent or reducing action of the water or fluid, though
possible in a low degree with a cold medium, is enhanced by using the acting fluid
warmed to a temperature of 65-75° Fahrenheit; the percentage of nitrogenous
substances dissolved being greater than if the comparatively cold temperature of
ordinary well-water, say 50-53° F., were employed-however, a heat of 65° F.
is found to be very suitable, and I therefore elect to usually employ it.

page_text: To anyone conversant with malting it is obvious that, in order to successfully
use this process, the interior of the malt-corns should not be allowed to become
wetted, hence quickness in manipulation is of the highest importance.
6
In order to avoid waste of water or medium, and especially loss of time, in
removing the immersed or treated or separated" malt, it is best to operate with
vessels or cisterns having perpendicular sides. In these the operations are made
easier, safer and more rapid, by having the false-bottom so constructed that it is
capable of being lifted or drawn upwards, (by chains and pulleys or the like,)
thereby clearing the height of the water or fluid in the vessel. A further beneficial
and simple arrangement is that the entire mait or both portions may be be elevated
by a lift or hoist, with which the false-bottom might or not be connected, so fixed
that drainage may return into the cistern or vessel; and a mere extension of the
hoist would land the malt alongside the kiln-floor or drying apparatus. In simple
immersion the malt is generally, and preferably, entirely lifted out; but if more
water or fluid be used the flotant part may or may not be first removed, and when
the former occurs the sunken remnant or residuals is of course at once also taken
out. So soon as the false-bottom is replaced in position another " charge or
supply of malt can be dealt with, as, if the malt is well cleaned and not dusty,
the water or fluid may be again used without change-but more than twice is
unadvisable.
"
"
"
It may, however, be desirable not to discard the saline solution after use; in
such case it may be all or in part re-utilised by filtration and purification or
sterilisation for the purpose of again employing it wholly or partially in the
process.
An alternative process is to perform the immersion or separation with a warm
saline fluid denser than water, having a specific gravity of about 1005° to 1015°.
The details of the manipulation are the same as previously given, but any rinsing
at the conclusion of the process (vile infra). may be performed either with the
same or another saline solution, or with water, either cold or warmed.
The saline fluid or medium employed as the solvent agent consists of solutions
of various salts of harmless nature, such as er. gr. the chlorides, phosphates, tar-
trates, citrates, carbonates, sulphates, sulphites or bisulphites of sodium, potassium,
calcium or magnesium; or of bisulphites with the hydrates or hydrated oxides of
these bases; or of any suitable mixture of these; the chlorides, sulphates, sulphites,
bisulphites, tartrates, carbonates and phosphates in combination or some of them
mixed in definite proportions, (similar to the average of certain salts dissolved when
malt or corn is treated with water,) either as a mixture per se, or in combination
with any of the preceeding, being usually preferable: moreover, certain of them
exert a decidedly beneficial influence upon the ultimate processes of brewing and
the like but no substance or salt of hurtful or objectionable nature, or which
contravenes the regulations of the Inland Revenue, should be used. A very con-
venient and suitable solution, ex. gr., consists of sodic phosphate 3; acid potassic
tartrate 3; calcic sulphate 12; and magnesic sulphate 1; parts, in 1000 parts of
water, by weight-this gives a sp. grav. of about 1007°, and may be used alone,
or with altered proportions, or together with other salts cited above.
*
As a secondary operation to certain of the processes hereinbefore mentioned,
I have proposed to treat the non-floating grains or residuals," resultant from their
use, for a further extraction of nitrogenous substances with a warm saline solution,
as above indicated but of rather higher specific gravity, viz. 1015 to 1025°. The
process used may be either simple immersion or separation, the latter effect being
synchronous with treatment by a larger quantity of fluid. This secondary process
may at once follow upon the removal (at the end of the primary treatment) of
the moist sunken corns; but it is more convenient to allow the dried "residuals"
to accumulate, and to operate thereon in bulk rather than upon small quantities
at a time. This secondary treatment may be of benefit to the residuals proceeding
from poor samples, (say containing 15 to 25 per cent. of " missed" or doubtful
grains, or when the corn has been of stubborn nature,) but I find, as a rule, that if

page_text: the first process has been carefully conducted, and especially with a warm separa-
tion method, there is little need of subsidiary treatment; as, although there is a
further reduction of the nitrogenous substances it is but slight, and a second
separation yields but a very small percentage of useful flotant grains.
Immediately upon the conclusion of the process, and before draining, the malt,
or any portion thereof, may be washed or sprinkled with water, or a saline fluid as
indicated, either warm or cold; then it is drained, allowed to become surface-dry,
and at once subjected to the drying process.
The drying may be conducted either upon an ordinary malt-kiln or by a hot-air
or steam-exhaust arrangement: the heat at first not being over 100° F., but it
may afterwards be safely taken to any heat short of discolouration or alteration
of the desired colour. If kiln-drying is employed, the "load" or spread upon
the kiln should not be deeper than 9 inches, while half that depth is still better.
When both portions of a malt which has undergone separation are being dried
at the same time, they should, as a rule, be kept apart; but where simple immersion
occurs the malt is entire, and when but small (say to 7) percentages of residuals
are present, remixing, either at removal from cistern or at the drying, may be
permissible, as the material is so much improved in soundness by the process that
a small admixture of sinking grains may be disregarded. However, if any
separated portions do exist they are presumably kept separate, and at the conclusion
of the drying process they are separately stored, so as to "mellow" in the usual
way; or after a few days cooling any portion may be used or brewed.
I find that my treatment is of marked benefit in improving the quality of
damaged or defectively manipulated malt, or of malt made from mismanaged or
carelessly harvested barley "mow-burnt" or " field-grown" corn which are highly
objectionable, excepted.
1. If immediate use or brewing is desired, the treated malt, after draining
and when only surface dry, may be used or brewed either entire or separated or
partly so. Separate crushing or milling may or may not be performed. In this
case it is as well to point out that, when the material is not dried, the brewing by
itself of such malt, entire or separated is not advisable; as if thoroughly ground,
dead goods" would be the probable result; and if but lightly crushed there
would be an equally probable loss of extract. Therefore, to do justice to the
materials and process, such moist grist should be brewed along with fresh dry malt
from a previous make or process, which would give the necessary buoyancy to the
mash.
"
However, adequate processes of brewing, or for distilling, and the like, need
not be alluded to further than a remark that, where any large percentage of
treatment is
conversion
the heavy part or residuals" is used, some form of
to be commended, as such method gives the best extract and highest quality of
product; and this portion of the malt is found to be exceedingly well-fitted to
replace foreign materials, such as sugar, maize or rice, which cannot with truth
be styled "malt" or said to be "malted," (and the two latter are not susceptible
of malting) whereas under my process the barley is really malted, and in addition
conversion,"
," where separated
it undergoes subsequent improvement. In any
malt is employed, (especially when undried,) the floating part may be used to
convert the heavier portion previously to adding the whole to the rest of the mash.
That the non-floating malt or residuals" undergoes no injury by loss of dia-
static power is evident by samples which have yielded, under ordinary infusion-
mashing, from 81 to 84 "brewers' pounds" extract per quarter, (and under the
converting method as much as 95 pounds) while the immersion or a corresponding
flotant part of the divided, malt has given, under like infusion treatment, extracts
ranging from 88 to 93 pounds per quarter, and this from very "low" British barleys.
C. The treatment of raw or unmalted corn or grain (preferably British barley)
5 intended for brewing beer or vinegar, or for distilling, or the like, is as under-
mentioned--but it must be stated that the details of the suggested processes cannot
rigidly be defined, as the times, heats and successive treatments given are suscep-

page_text: tible of modification or alternation, as the following examples of diverse forms of
the treatment demonstrate;
<<
―
a. The grain, previously cleansed and screened, is placed in a malting-cistern
or like vessel, and wetted as in the ordinary malting process. After the first
soaking and washing with water, which should not be omitted and occupy say
4-6 hours, the grain is kept covered with fresh water, cold or at 65° F., for about
12-16 hours; then drained, and so left for 4-6 hours. A saline solution (as
under A above) of 1 to 12 per cent. strength, cold or at 65° F., is next run on
and remains during the balance of the total time of the steep (46 to 60 hours in
all); then drained, washed or not with water or a saline fluid and redrained, and
cast or lifted out to become externally dry. So soon as the superficial moisture
has disappeared the grain is kilned or dried.
b. As in the preceding, but with two additions, (not reckoning washing
waters") after 12 hours with cold water, the first added water is at 65° F., the
second water replacing the same, but at 68° heat. This last addition (really the
third fluid) may be water or a one per cent. saline solution at the last temperature;
the total time being about 48 hours. The rest as in a.
c. The wetting and washing are as in a, followed by water at 65° for 6 to 12
hours then rinsed while draining with a saline fluid and so left for say 6 hours.
Then a saline fluid of ½ per cent. strength is added at 68°, and the total time is
made up to 46-48 hours." Wash or not; drain, and finish as in a.
d. Preliminaries as under a. Follow, after draining and rinsing, with a
1 per cent. saline solution at 65° F. for 18-24 hours: drain, wash or not with water,
and leave at rest for 4-6 hours. Finally add water at 68°, and make
up the total time to about 48 hours. Drain, rinse or not with water,
and treat as in a. This is applicable when any possible retention of salines is
objected to.
e. In this, after "wetting," a 12-16 hours' steep with water at 62° is taken.
Then drained, and left or not for about 4 hours, when a new supply of water at
650 is given, resting for 12 hours. Next the water is replaced by a saline solution,
of 0.25 to 05 per cent. of the weight of the grain in strength, and this stays on
during the remainder of the time allowed, viz. 40-54 hours. Wash or not with
water or saline fluid; the rest as above-mentioned. This method, variously modi-
fied, answers very well.
f. For the treatment of any stubborn or oily grain, after the preliminary soak
and wash with water, which should be at 65° F., a weak solution of about 03
per cent. strength of alkaline (preferably potassic) carbonate is added at the last
temperature, standing 6-8 hours. The solution is then removed, and the grain
rinsed or not with water, when another saline fluid in the shape of calcic sulphite
or bisulphite of the same strength and heat is run on, resting or not for some
hours. This last is replaced by a saline solution (as cited under A) at 65-68°
and of about 1007° sp. gr. which is left for the balance of time, making 48-54
hours in all. Drain, rinse or not, and dry as in a.
The preceding, or any other of the saline solutions above mentioned, may be
further utilised after employment in the process, either as by-products or by
filtration and purification or sterilisation as suggested under A supra.
If it be deemed proper to use either water or a saline fluid throughout, it is
hardly advisable to exceed a heat of 68° F., except perhaps when dealing with
very hard or refractory grain. When saline solutions are employed, the solution-
strengths above given will suffice; or, if a different basis is adopted, a strength
of 025 to 06 per cent. of the weight of the grain (roughly, 10 to 24 lbs. of
dissolved salts per 10 quarters of corn treated,) will fulfil all probable requirements.
Speaking broadly, the more successful forms of this process embody two main
parts, viz. first a steep in water, cold or at 65°, for about half the time; which
is followed by a saline fluid at 65°, and of 1005-1015° sp. gr., for the remaining
period allowed with the weaker saline solutions final washing is nearly always
unnecessary.

page_text: In drying the grain, by kiln or otherwise under this process, the heat should
start moderately low, say 100° F., and be gradually raised to give the desired
colour; but if the grain is intended for a colouring material it may of course be
gradually taken to a high degree, or even subjected to roasting." After drying
and cooling the prepared grain is fit for use.
Having now particularly described and ascertained the nature of my invention,
and in what manner the same is to be performed, I declare that what I claim is :-
1. The use of an immersion or of a separating process, or the said processes
combined, for reducing or eliminating soluble nitrogenous or albuminous substances
from malt, or from the floating and non-floating portions thereof, (especially malt
made from British barley,) and by such reduction or elimination of albuminous
or nitrogenous substances, without wetting the interior of the malt-corns, to
enhance the soundness and value of the entire malt or of any resultant separate
portions thereof; substantially as, and for the purpose, herein set forth.
2. The substitution in the single, double or combined processes of treatment,
the subject-matter of the preceding claiming clause, of a 'warmed fluid for a
cold one as an acting or separating medium; substantially as, and for the purpose,
herein described.
3. The employment upon malt of warm fluid treatment, or of cold and warm
fluid treatment successively; substantially as, and for the purpose, herein set forth.
4. The use of an immersion or separating process upon malt to reduce the
soluble nitrogenous matters therein, by the employment of a single treatment of
such malt in the use of one warm saline fluid as an acting solvent or separating
medium, such fluid having a higher specific gravity than water; substan-
tially as, and for the purpose, herein described.
5. The treatment, by filtration and purification or otherwise sterilisation, of any
saline fluid which has been used in the process, so as to fit it once more, wholly
or in part, for employment in the process, or for use as a by-product; substantially
as, and for the purpose, herein set forth.
6. The treatment of raw corn or grain (more particularly British barley) in
such wise as to render it available and useful material for brewing, distilling,
or like manufactures; all substantially in the manner and for the purpose herein-
before described.
7. The treatments and processes comprising my improvements in the preparation
of malt, corn or grain, for brewing or like purposes, all substantially as and for
the purposes hereinbefore set forth, together with any mere modification or modi-
fications thereof.