IMPROVEMENTS IN BREWING DISTILLATION. THE PRODUCTION OF VINEGAR, AND THE EXTRACT OF MALT AND OTHER GRAIN
Year: 1865

page_text: LETTERS PATENT to Solomon Bennett, of Church Terrace, Lee, in the
County of Kent, for the Invention of "IMPROVEMENTS IN BREWING
DISTILLATION. THE PRODUCTION OF VINEGAR, AND THE EXTRACT OF MALT AND
OTHER GRAIN."
Sealed the 4th July 1865, and dated the 5th May 1865.
PROVISIONAL SPECIFICATION left by the said Solomon Bennett at
the, Office of the Commissioners of Patents, with his Petition, on
the 5th May 186 ..
I, SOLOMON BENNETT, of Church Terrace, Lee, in the County of Kent, do
hereby declare the nature of the said Invention for "IMPROVEMENTS IN BREWING.
DISTILLATION. THE PRODUCTION OF VINEGAR. AND THE EXTRACT OF MALT AND OTHER
GRAIN," to be as follows:-
This Invention relates, firstly, to improvements in brewing by the pre-
paration of the extract from malt. The malt is to be ground to meal or flour,
and the sharps, pollards, and bran are to be separated therefrom, because they
contain the excess of nitrogenous matter and oil, are more useful in the
dry state for the purpose of feeding cattle or other purposes, and are not
required in the extract. The ale is paler and of a golden hue, since the
color which is derived. from the shell of the malt is removed. There is a
great economy in the process of boiling, the "worts" only requiring to be
[Price 8d.]

page_text: boiled for about twenty minutes, in order to set any small remnant of
nitrogenous matter, thus saving time and fuel. The bran, sharps, and pollard
are of great value, being about 26 per cent. of the malt, which can be
employed for cattle food in lieu of the "draff."
According to the practice hitherto in use the constituents of the malt as
treated in the mash tun, are only partially converted into glucose by reason
of the solubility of the diastase, its distance from the starch, and the pro-
tection of the husk, whereas by the grinding of the malt, and the removal of
the husks, the affinity of the diastase for the starch in the process of mashing
is rendered perfect, and the whole mass is converted into glucose, one
mashing only being required. Therefore scarcely any nitrogenous matter
or oil exists in the mash tun, as is at present the case, such nitrogenous
matter or oil being only removed by the boiling in the ordinary process.
In brewing ale the meal is to be excited at a temperature of about 155°
Fahrenheit, which must scarcely ever exceed 160°, in order to effect a partial
conversion of the starch to cane sugar by eremacausis, or the action of diastase
on the starch; by this process the yield of saccharine matter is increased in
the "worts." It is then to be kneaded (after warming) with water termed
liquor," at a temperature of 165° Fahrenheit, or less, according to the
quality of the goods, which I prefer to be done by a rotary process, similar
to that employed in roasting coffee, as-less heat is required; by this method
the moisture in goods acts through the diastase of the malted goods, and
causes a further conversion of the starch into cane sugar, and when well
kneaded the liquor is to be added in any suitable mashing vessel.
A barrel of liquor being capable of holding in solution as glucose the meal
of about two and a half quarters of malt, which quality can be afterwards
reduced to such lengths" as the brewer requires, according to the price of
the extract, if care is exercised in not having the liquor at too high a
température to cause the goods to set; the mash tun room is to be kept at an
even temperature of 165 degrees, or thereabouts, in order to maintain
an equal heat in the mash tuns to assist the action of the diastase. This
equality of temperature may be effected by hot-water pipes or flues, or other
means.
In brewing stout the meal is warmed at a temperature of about 155
degrees, or not exceeding 160 degrees Fahrenheit, as before, and to give
colouring matter to the liquor I roast a portion of unmalted meal and mix it
with the malted meal. The meal is then to be kneaded as before, and after-
wards washed. I agitate the contents of the mash tun by means of a series

page_text: of screw blades set horizontally on a vertical shaft in the centre of the mash
tun, such shaft deriving rotating motion from a steam engine; these blades
resemble screw propellers, and being close to the bottom of the mash tun,
throw up the meal, and cause the complete conversion of the glucose by the
action of the diastase upon the starch. The edges and surfaces of the blades
are provided with feathers or projections, so as to increase the agitation of the
liquor which is raised and thrown over in a series of eddies. The top of the
mash tun is covered or enclosed in order to assist in maintaining the
temperature, and to prevent the influence of the external air. The liquor
may be drawn off when required by pipes at the side of the mash tun.
Three reasons can be assigned for this part of the process :--1st, there is a
saving of fuel by the unnecessary process of reducing the "lengths," which by
the present method is required for the exhaustion of the "goods." 2nd, the
loss of saccharine matter in the boiling by its decomposition is avoided.
3rdly, there is no occasion to employ the "attemperator" to maintain the
heat which the liquor loses by falling upon the cold "goods," and a dense
"wort" is obtained, because the temperature of the mash tun room is itself
maintained at the desired temperature.
The meal in mouth of the kneader is to be warmed to a temperature of
160 degrees, or thereabouts, by means of a feather passing through it over
the mash tun, where the meal is over the tun. I prefer the meal to be
crushed through steel fluted rollers, and raised into the chamber over the
mash tun by an elevator after separation from draff by any of the well-known
means.
After the goods are well mashed, I then boil in a copper by steam or other
means for 20 minutes to set any remaining gluten, or its homologues
(nitrogenous matter; or I may boil in the mash tun itself, as the goods are
already dissolved. I then add a decoction obtained by boiling the hops, or
by running the hot liquor on them, and filtering, and further by expression in
any suitable method. The cake which results I break up and repeat it as
often as desirable, according to the quality of the hops. I obtain by this
means all the preservation of the hops, the lupuline and other properties; I
then cool the wort, as is well known, to a proper "pitch" for the fermenting
tuns, by a refrigerator or other means. I employ a driving screw or agitating
feather in the fermenting square to promote perfect catalyois. The yeast
from the tun is to be removed by a chain skimmer driven by a spur toothed
pinion, preventing fret, yeast bite, ropiness, accelerating and also obviating
the cleansing process, as such square can be used for the cleansing. A feather

page_text: for promoting the aforesaid object may also be employed in the cleansing
tuns. To prevent the rise in temperature of the liquid, which would be great
through the direct action of the spurs of the screw, I check the temperature
by a refrigerator maintained at the initial temperature of about 70 degrees
for fermentation.
In the improved method of distillation I also separate the flour or meal
from the sharps, pollard, or bran. By such separation the liquor required to
wet the "goods" is much less, the "wash "from it is not so great. The oil
which causes so much trouble and annoyance will scarcely exist. And, as
before stated in the process of brewing, there is great economy by the removal
of the sharps, pollard, and bran, which are useless here by reason of their
nitrogenous property, and are available in the dry state for forming food for
cattle, or for other purposes. The meal is kneaded as before, or by any other
suitable means after warming by any suitable process, which I prefer to be
done by a process similar to that employed in roasting coffee; the temperature
is not required to be so great, and will also much depend on the "flinty
quality of the "grain" under treatment; but I prefer about 140 to 150
degrees Fahrenheit. By this method the moisture in the "goods" acts
through the diastase of the malted goods, and (if, as I propose to do by this
Invention, I employ unmalted meal free from bran, pollard, and sharps, in
various proportions mixed with malted meal) also through the gluten of
such raw meal to saccharize the starch, but I never allow the goods to lose
their moisture; the time necessary will also depend upon the size of the
warming or exciting apparatus which causes the conversion, as before stated.
When the meal falls from the end of the apparatus I kuead it with "liquor "
at about 140 to 150 degrees, or at the temperature being lower, according to
the excess of unmalted meal, and increase such temperature as required when
kneaded. I continue the flow of liquor on the goods until they are quite
exhausted and rendered entirely soluble, and if due care is exercised there
will not remain any residue of the "grist;" the density of the wort will suit
the pleasure of the brewer, and the " "goods" need not be set if the temperature
be not raised to high. The liquor is then to be subjected to fermentation;
but I prefer to apply a feather, as before stated, without the skimmer, and
with an attemperator, and afterwards to the process of distillation by the
ordinary method in use. In the manufacture of vinegar I exhaust the meal
from malt after the separation of the sharps, pollard, and bran, as before
stated, and thus the nitrogenois matter and excess of oil which are the
leading causes of putrefaction are removed. The meal is then to be treated

page_text: as in brewing, and reduced, after which it is fermented and acetified by any
well known means.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Solomon Bennett in the Great Seal Patent Office on the
4th November 1865.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, SOLOMON
BENNETT, of Church Terrace, Lee, in the County of Kent, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Fifth day of May, in the year of our Lord One
thousand eight hundred and sixty-five, in the twenty-eighth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me, the
said Sclomon Bennett, Her special licence that I, the said Solomon Bennett,
executors, administrators, and assigns, or such others as I, the said
Solomon Bennett, executors, administrators, and assigns, should at any
time agree with, and no others, from time to time and at all times thereafter
during the term therein expressed, should and lawfully might make, use,
exercise, and vend, within the United Kingdom of Great Britain and
Ireland, the Channel Islands, and Isle of Man, an Invention for "IMPROVE-
MENTS IN BREWING. DISTILLATION, THE PRODUCTION OF VINEGAR, AND THE EXTRACT
OF MALT," upon the condition (amongst others) that I, the said Solomon
Bennett, executors or administrators, by an instrument in writing
under my, or their, or one of their hands and seals, should particularly
describe and ascertain the nature of the said Invention, and in what manner
the same was to be performed, and cause the same to be filed in the Great
Seal Patent Office within six calendar months next and immediately after the
date of the said Letters Patent.
NOW KNOW YE, that I, the said Solomon Bennett, do hereby declare the
nature of my said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement :-
This Invention relates, firstly, to improvements in brewing by the pre-
paration of the extract from malt. The malt is to be ground to meal or flour,
and the sharps, pollards, and bran are to be separated therefrom because they
contain the excess of nitrogenous matter and oil, and are more useful in the
dry state for the purpose of feeding cattle or other purposes, and are not

page_text: required in the extract.
The ale is paler and of a golden hue, since the color
which is derived from the shell of the malt is removed. There is a great
economy in the process of boiling, the "worts" only requiring to be boiled for
about twenty minutes in order to set any small remnant of nitrogenous
matter, thus saving time and fuel. The bran, sharps, and pollard are of great
value, being about twenty-six per cent. of malt, which can be employed for
cattle food in lieu of the draft.
According to the practice hitherto in use the constituents of the malt, as
treated in the mash tun, are only partially converted into glucose by reason of
the solubility of the diastase, its distance from the starch, and the protection
of the husk; whereas by the grinding of the malt, and the removal of the
husks, the affinity of the diastase for the starch in the process of mashing is
rendered perfect, and the whole mass is converted into glucose, one mashing
only being required; therefore scarcely any nitrogenous matter or oil exists in
the mash tun, as is at present the case, such nitrogenous matter and oil being
only removed by the boiling in the ordinary process.
In brewing ale the meal is to be excited at a temperature of about 155°
Fahrenheit, which must scarcely ever exceed 160°, in order to effect a partial
conversion of the starch to cane sugar by eremacausis, or the action of
diastase on the starch; by this process the yield of saccharine matter is
increased in the "worts." It is then to be kneaded (after warming) with
water termed "liquor," at a temperature of 165° Fahrenheit, or less, according
to the quality of the goods, which I prefer to be done by a rotary process
similar to that employed in roasting coffee, as less heat is required; by this
method the moisture in goods acts through the diastase of the malted goods,
and causes a further conversion of the starch into cane sugar, and when well
kneaded, the liquor is to be added in any suitable mashing vessel.
A barrel of liquor being capable of holding in solution as glucose the meal
of about two and a half quarters of malt, which quality can be afterwards
reduced to such "lengths" as the brewer requires, according to the price of the
extract, if care is exercised in not having the liquor at too high a temperature
to cause the goods to set. The mash tun room is to be kept at an even tem-
perature of 165 degrees or thereabouts, in order to maintain an equal heat in
the mash tuns to assist the action of the diastase; this equality of temperature
may be effected by hot-water pipes or flues; or other meaus.
In brewing stout, the meal is warmed at a temperature of about 155
degrees, or not exceeding 160 degrees Fahrenheit, as before, and to give
coloring matter to the liquor I roast a portion of unmalted meal and mix it

page_text: with the malted meal; the meal is then to be kneaded as before, and after-
wards mashed. I agitate the contents of the mash tun by means of a series
of screw blades set horizontally on a vertical shaft in the centre of the mash
tun, such shaft deriving rotating motion from a steam engine; these blades
resemble screw propellers, and being close to the bottom of the mash tun,
throw up the meal, and cause the complete conversion of the glucose by the
action of the diastase upon the starch. The edges and surface of the blades
are provided with feathers or projections so as to increase the agitation of the
liquor, which is raised and thrown over in a series of eddies. The top of the
mash tun is covered or enclosed in order to assist in maintaining the tem-
perature and to prevent.the influence of the external air. The liquor may be
drawn off when required by pipes at the side of the mash tun.
Three reasons can be assigned for this part of the process:-1st, there is a
saving of fuel by the unnecessary process of reducing the "lengths," which
by the present method is required for the exhaustion of the goods; 2nd, the
loss of saccharine matter in the boiling by its decomposition. 3rdly, th reis
no occasion to employ the "attemperator" to maintain the heat which the
liquor loses by falling upon the cold "goods," and a dense "wort" is obtained,
because the temperature of the mash tun room is itself maintained at the
desired temperature.
The meal in mouth of the kneader is to be warmed to a temperature of
160 degrees, or thereabouts, by means of a feather passing through it over the
mash tun when the meal is over the tun. I prefer the meal to be crushed
through steel-fluted rollers, and raised into the chamber over the mash tun by
an elevator after separation from draff by any of the well known means.
After the goods are well mashed, I then boil in a copper by steam or other
means for 20 minutes to set any remaining gluten or its homologues
(nitrogenous matter); or I may boil in mash tun itself as the goods are already
dissolved. I then add a decoction obtained by boiling the hops, or running
the hot liquor on them and filtering, and further by expression in any suitable
method. The cake which results I break up, and repeat it as often as
desirable according to the quality of the hops. I obtain by this means all the
preservation of the hops, the lupuline, and other properties. I then cool the
wort, as is well known, to a proper "pitch" for the fermenting tuns by a
refrigerator or other means. I employ a driving screw or agitating feather in
the fermenting square to promote perfect catalysis. The yeast from the
tun is to be removed by a chain skiminer driven by a spur toothed pinion, pre-
venting fret, yeast bite, ropiness, &c., accelerating and also obviating the

page_text: cleansing process, as such square can be used for the cleansing process, as such
square can be used for the cleansing cleansing. A feather for promoting the
aforesaid object may also be employed in the cleansing tuns. To prevent the
rise in temperature of the liquid, which would be great through the direct
action of the spurs of the screw, I check the temperature by a refrigerator
maintained at the initial temperature of about 7.0 degrees for fermentation.
In the improved method of distillation. I also separate the flour or meal
from the sharps, pollards, or bran. By such separation the liquor required to
wet the goods is much less, the "wash" from it is not so great. 'The oil which
causes so much trouble and annoyance will scarcely exist. And as before
stated in the process of brewing, there is great economy by the removal of the
sharps, pollard, and bran, which are useless here by reason oftheir nitrogenous
property, and are invaluable in the dry state for forming food for cattle or for
other purposes. The meal is kneeded as before, or by any other suitable
means, after warming by any suitable process, which I prefer to be done by a
process similar to that employed in roasting coffee; the temperature is not
required to be so great, and will also much depend on the "Hinty" quality of the
grain under treatment; but I prefer about 140 to 150 degrees Fahrenheit.
By this method the moisture in the "goods "acts through the diastase of the
malted goods,and (if, as I propose to do by this Invention,employ to unmalted
meal free from bran, pollard, and sharps, in various proportions mixed with
malted meal) also through the gluten of such raw meal to saccharize the
starch, but I never allow the goods to lose their moisture; the time necessary
will also depend upon the size of the warming or exciting apparatus which
causes the conversion as before stated. When the meal falis from the end of
the apparatus, I kneed it with liquor at about 140 to 150 degrees, or at the
temperature previously used, the temperature being lower according to the
excess of unmalted meal, and increase such temperature as required when
kneaded.. I continue the flow of liquor on the goods until they are quite
exhausted and rendered entirely soluble, and if due care is exercised there
will not remain any residue of the "grist;" the density of the wort will suit
the pleasure of the brewer, and the "goods" need, not be set if the tem-
perature be not raised too high. The liquor is then to be subjected to
fermentation, but I prefer to apply a feather, as before stated, without the
skimmer, and with an attemperator,and afterwards to the process of distillation
by the ordinary methods in use. In the manufacture of vinegar I exhaust
the meal from malt after the separation of the sharps, pollard, and bran, as
before stated, and thus the nitrogenous matter and excess of oil, which are the

page_text: leading causes of putrefaction, are removed. The meal is then to be treated
as in brewing and reduced, after which it is fermented and acetified by any
well known means. From the foregoing description the nature and objects of
my Invention will be understood by those conversant with the art of brewing.
I proceed to give further details of the various processes aided by Drawings.
I would, however, here remark that I am aware that in the Provisional
Specification granted to Henry Dirks, dated November 7, 1856, No. 2619,
it is stated that the malt or unmalted grain is ground, and that the flour
and husk are treated separately in suitable vessels. It is also stated that
the flour and husk so produced are applied to brewing, distillation, &c., that is
to say, that the flour and husk are both made use of, although treated in
separate vessels. It is also stated in the Final Specification that the bran or
husk is operated on by itself, or mixed with the pollard, and that the mash
tun is covered up for some time to saccharify the small adhering portion of
starch, and to obtain the coloring and flavoring principles of the husk. It
is also stated that coloring may be prepared from the husk roasted in
rotatory cylinders. It is stated that worts may be obtained from the flour
of malt to produce pale and mild or bitter beers, &c., but no process of
working is described, neither is the object stated except in the sixth claim,
where the object is to free the concentrated extracts from the coloring and
bitter of the separated husk; and in the seventh claim it is stated that the
pale extracts or worts are deprived of husk flavor in brewing either mild or
bitter ale.
Now I have already specified that I make no use of the husk, pollard, or
bran in the mash tuns, but that I prepare the wort from the flour of malt
alone, and I describe the method of working in such manner that any practical
brewer can operate my Invention. I have also stated the objects I have in
view for separating and dispensing with the use of the husk, viz., on account
of the excess of its nitrogenous properties, and for other reasons described; so
also in the method of distillation and the production of vinegar I dispense
with the husk, and use the meal of malt and unmalted grain.
Fig. 1 of the Drawings shews an elevation of the building of a brewery
with the general arrangements suitable to my Invention. Figs. 2, 3, and 4
shew the parts in detail of my improved mashing apparatus Figs. 5 and 6
represent the fermenting squares.
Hereafter I shall proceed to describe these Figures respectively, and I will
now describe some particulars necessary to be observed in the general method
of operating according to my Invention.

page_text: In brewing pale ale I prefer to use flinty malt, and I also prefer that
the liquor should on every occasion have been boiled to remove the temporary
hardness and any organic matter, as well as to deoccygenate it before such
liquor is employed for extraction. The malt is to be crushed between rollers
in order to separate the meal from the shell, for if crushed too fine it would
pass with the flour through the dresser owing to its dryness. It is then
passed through a dressing machine, the air being carefully excluded through-
out the process, the offal, bran, or husk being thus separated or removed.
The meal alone is then raised from the dresser, which is encased in a warm
tube cf about 155° Fahrenheit to mellowing bin. The meal should be
agitated in the mellowing bin chamber by means of arms placed on a suitable
shaft and driven by machinery. The carbonic acid from the fermenting
tuns which is removed by the skimmer is collected and pumped into the
dressing chamber and raised by elevator to prevent oxygen of the air
from acidifying the meal, the temperature being maintained on meal floor
at about 160°
Malt when well dried contains about seven per cent. by weight of moisture,
and such further addition before grinding, if ground by stones to separate
the husk more successfully, as ground, and by this aid of heat, which
is augmented by grinding through the diastase, converts a further portion
of the starch C12H10010, into dextrin isomeric in elements of composition
with sucrose or cane sugar C"H"O", and progressively absorbing such
liquor (water) HO aud it remains to mellow, but I prefer the time never
to be more than 24 hours; if moistened before grinding it would be
unchanged or unacidified within four days, even after it had received such
further addition before grinding and exposed to the influence of the atmo-
sphere; but I do not recommend so long a period, but if it is charged and
protected by carbonic acid it would remain a long time conserved.
I cause the meal to pass down a hopper into a small kneading apparatus
over the mash tun, or into a mash tun consisting of a central shaft carrying
two or more screw blades working close on to the bottom of the mash tun, the
blades having projections thercon as hereafter described.
An air-tight double dish cover is accurately fitted, through which the shaft
works; the under side of the dish cover is convex, and is perforated with
fine holes. I much prefer that the meal should be passed through a small
one, as it relieves the mash kneader, and can consequently be converted more
rapidly as it undergoes a part of the process of augment of liquor HO for
the composition and arrangement of the elements, but it can successfully be

page_text: dispensed with should proper care be given by the attendant. The meal
passes on to the blades under a gentle charge of liquor HO of about 1.55
to 160° Fahrenheit, and is well kneaded, more meal and more liquor is
added, the dough is raised from the toe of the screw and is macerated by
the pins on the blades, and these being passed on by series after series
to the heel of the blade, thus converting progressively the meal by the in-
duction of water HO; it may thus run through the formula of composition,
having the same carbon formula fructose or fruit sugar C12H12012, under-
going gradual progressive changes by maceration sereatim by the diastase
until it is converted by a further induction of liquor HO into glucose or
grape sugar CH14014 CH120¹2 2+ HO. This length can be reduced
to any standard to suit the requirements of the brewer either before the
boiling process or refrigeration, or after fermentation, but I prefer it to be
increased after fermentation or during it.
The mash tun room is kept constantly at a temperature of about 170
degrees Fahrenheit by means of flues or hot-water pipes, and the liquor HO
is supplied from the tank at about 160 degrees, consequently a great saving of
heat is created; there is no radiation, no" setting" of the goods, no "balling,"
no acidifying, no reduction of lengths by evaporation. The wort is dense,
there is very little "color" or "oil," no liquor is absorbed by the" draff," nor is
expensive machinery required. The attemperator is dispensed with, and
consequently its uncertainty and danger of employment avoided. The
sparger is not required, and the extract is obtained at one mash by the cata-
lytic action of the diastase on all sides in the meal, and being unprotected by
shell, and the diastase not removed by the successive mashing as now in
present operation. The wort is then to be tested by iodine to ascertain
when the whole of the starch is converted into glucose by maceration; it will
take, say, about 3 hours, but much depends upon the quality and quantity
of the malt treated, the flinty quality requiring longer time, and the soil
upon which the grain is grown and the result of the malting. I next proceed
to obtain a clear wort. I boil by steam passing through, the mash at the
bottom in preference to a naked fire, which would burn the " grounds,"
and the screw being slowly worked at the same time. The diastase with
nitrogenous matter is thus "killed" and coagulates, leaving a clean sound
dense wort after it is precipitated to run into the underback, and thence
to be pumped to the refrigerated, in which an agitator is worked, which
method I prefer to using coolers, as there is no dissipation of vapour or
fear of oxidation. I now prepare a decoction of hops, which is placed in an

page_text: inner perforated vessel, by gently simmering them in liquor over a naked fire
at a temperature of about 180 degrees, the liquor having been previously
boiled according to the quality of the hops and the quantity. Hot water or
steam pipes may be employed in lieu of the fire, the temperature in each case
being made for some time to acquire 212 degrees. The glucose or dense wart
having been cooled to the proper pitch and run up to the lip of the skimmer,
the barm charged with air, and afterwards air alone, is forced into the
covered fermenting squares or rounds say at about 70 degrees, and the wort
being dense there is no danger of its acidifying or becoming sour; the ferment
will become very violent, which I check by refrigeration. I inject liquor that
has been boiled into the square or round to maintain the loss of liquor re-
quired during the attentuation, at whatever heat the brewer prefers; and in
order to expedite the process I employ two or more arms carrying feathers
with fingers or studs set thereon, which assist in developing the yeast sporules
each of which bursting would overstore the tun (thus shortening the time
requiredtoattentuate); I then set in motion a chain skimmer, which removes
the barm as quickly as it is germinated. The liquid which passes over the lip
with the barm and carbonic acid C₂O, is separated and restored to the tun.
Towards the close of fermentation I run a quantity of wort out, and add a
decoction of hops (from hop back over the square or round,) which being
an antiferment, in conjunction with the alcohol C,HO₂ eliminated, combined
with the exclusion of the oxygen of the atmosphere, retards the process of
fermentation, as oxygen is necessary for the development of the barm,
obviating thecleansing,asthe per-centageof alcohol will depend on thequantity
of agency of its developement, or water HO and air. The gylé is thus cleansed
in tun or run in suitable vessels and cleansed. It is then pumped to store
vats, and there Iincrease the length by pumping liquor which has been boiled
at a temperature which will most readily combine in union, say at about 70)
to 75 degrees Fahrenheit, as at that point it more readily unites with the
aldehyde C,H,O. In brewing stout and porter I follow the same process,
but to give color I take the flour of barley and roast it by a rotatory process
and proceed as in ales.
Fig. 1 represents, as before stated, a section of a building or brewery
suitable for the purposes of this Invention. Many of the principal details are
omitted, such as the engine and boiler and gearing, sundry pipes, &c., and
many minor details which it is unnecessary to shew, as they are either well
known, or may be readily comprehended from the general description. A,A,
are the closed liquor backs at the top of the building to supply the various

page_text: tanks; these backs are beated by pipes coming from the three-way cock c,
and from the boiler situated on the basement floor d, in any convenient situa-
tion, in order that they may be alternately boiled. The pipef, when the cock
at e is closed, serves to bring the hot liquor to the mash tun F g. G is the
malt loft; H, the milling floor used for grindstones in distilling; I, the dressing
floor; J, the mill chamber in which the meal is allowed to mellow. This
chamber should be kept at 160 degrees Fahrenheit. K, the hopper; L, the
small kneader to partly knead the meal before it passes into the mash tun at
E; Fis the mash tun; M,the underback; N, the small liquor tank,supplied
with liquor at 155 degrees to feed the kneader L; the floor being 170
degrees; O, the liquor tank, at 160 degrees, to feed the mash tun by the pipe
G3; the vertical shaft of the mash tun has a cam keyed thereon, in which a
slot or course is cut to receive a lever set on a fulcrum in order to raise and
lower a valve at each revolution, so as to permit of the entrance of liquor
through the concave and convex roof or cover of the mash tun. By regulating
the position of the cam upon the shaft the supply of liquor can be likewise
regulated to any desired quantity. P is the hop back; Q, the refrigerator;
the liquor is pumped from artesian wells, and being heated therein by the
worm pipe, is carried up to the hot liquor back, so as to utilize the heat. R
is the receptacle for boiled liquor to supply the fermenting squares, S, S; the
liquor should be at a temperature of say 65 degrees. T is the receptacle for
the yeast and carbonic acid, and U the racking division. V is the chimney
stack close to a wall or partition. Each floor of the building is in communi-
cation with the shaft to receive the latent heat passing from the boilers. In
order to create the necessary draught the stack should extend to some height
above the roof of the building,and be formed with a proper batter. Dampers
are to be applied to regulate the current of air to effect the perfect com-
bustion. The floors should be fireproof, the wall boxes being closed by proper
iron doors, so as not to interfere with the working of the driving shafts. The
temperature is thus maintained on the floors at a constant degree, radiation
and the attemperator being dispensed with, as they are not at present under
sufficient control. In order to ensure a suitable bygrometic condition of the
atmosphere under such elevated temperature, open vessels containing liquor
are suitably placed, the evaporation from which will effect the object in view,
and thus there will not be any injurious strain upon those employed. The
meal for pale ale brewing is brought to the temperature of 155 degrees
Fahrenheit, and mellows in the chamber J. The temperature of the floor
is to be maintained at about 160 degrees. I pump the carbonic acid

page_text: evolved from the fermenting square free from yeast from the chamber T into
the dresser, and also into the chamber J, in as dry a state as possible, pre-
venting contact with the atmosphere. The malt contains a small amount,
say about seven per cent. of moisture, but this varies according to the quality,
the "flinty" having less than the soft. The "flinty" has also less diastase than
the soft, taking a longer time to convert the fecula in the process to glucose.
The synthetical conversion is by the induction of moisture at about 155 to
170 Fahrenheit gradually, through the medium of the diastase (assisted by
the carbonic acid gas, but it is not necessary). It is macerated into a stiff
paste by my improved machine at once, or by a smaller one placed over the
mashing tun; it consists of a shell or case F (Fig. 3, which is an elevation,
and Fig. 4, which is a section), in which a two-bladed screw His driven by
a shaft G having flat pins or vertical projections H* (see also Fig. 2,
which is a plan view of the blade and pins); the pins are set iu radial rows
on the system shewn. A dish cover F is shewn, through which in a gudgeon
gland G the shaft G works, being turned by mitre-wheel gearing from the
engine; the bottom of the shaft is supported in a shoe G². The under side
of cover is formed of a dish F2, Fig. 4, having a rose or series of perforations
as shewn, fed by a pipe F in the manner before described from boiled liquor
back to liquor back on second flour at a temperature of about 160 degrees
Fahrenheit, and at each revolution of the shaft a valve is raised by a pin
working in the cam course on shaft G. The knead passes through a sleeve
or opening E into the tun, the toe H of the screw blade throughs it plow
like over from toe to heel H³.whereby it is met by the projections H' traversing
the moss at different levels and angles commingling and macerating it. To
illustrate the results of this process I annex the following formula of compo-
sition:-
Anbydrous starch dextrin
-
Cane sugar, or sucrose and gum
Aubydrous grape or fruit sugar fructose
- C12H10010
- C₁₂H₁₁
- C12 H12 012
Grape sugar,hydrate starch sugar or glucose - C₁₂H₁2012+2HO=C₁₂H₁₁₁
The diastase effecting the union of water HO, termed liquor, with the
fecula until converted by maceration into glucose C₁₂H₁₂00+2HO=C₁₂HO
The carbon formula of composition remains the same, although each successive
change creates an increase of the atoms water in composition (HO).
The diastase acting with its catalytic power upon all sides of the starch and
gum, and is not confined, as it is by the processes hitherto used, and is com-
pelled to do its work. So also the liquor not having to saturate and percolate

page_text: through any shell cannot take up any foreign mineral or earthy matter to
deteriorate the gyle. The goods being treated at a temperature of about
155 degrees Fahrenheit, never exceeding 165 degrees, and the liquor to
supply the mash to kneed and macerate at the same temperature gradually,
does not allow the heat to increase sufficiently to kill the diastase, that is, to
"set" it. The degree of heat is thus maintained at such an initial tempera-
ture to suit the goods, but never exceeding, until after conversion into glucose
170 degrees, either by the elimination of heat arising in the maceration from
the conversion of goods. The glucose is then to be boiled either in the mash
tun or run into the underback, or boiled with the decoction of hops, which, in
either case I prefer to be done by steam taken from a boiler passing through
the three-way cock F (Fig. 3) and through the cock F8, the chamber having
a safety valve and guage F. The boiling continues for about 20 minutes.
The remaining nitrogenous and albuminous matter coagulates, and a clear
wort is obtained; after theebullition hassubsidedthe coagulumprecipitatesand
the upper tap F is set, and thus tue wort runs to the underback. The pump
driven by the shaft, pumps the wort into the refrigerator, which is a reverse
of an ordinary still, and the liquor from the well passes through the spiral
tube, removing the caloric, and thence into one of the liquor backs (which are
alternately boiled by steam. When the worts are cooled down to about 65
degrees Fahrenheit they are passed through a pipe into the improved fer-
menting squares hereafter described. F10 is a man-hole for entrance to the
mash tun; F is a level guage. The bottom of the mash tun is provided with
a moveable plate P, having its under surface double wedge-shaped, and
closing the bottom of the tun and resting on two sliding blocks QQ, actuated
by the right and left handed screw and wheel R. The object of this arrange-
ment is when the screw is reversed to discharge the grounds precipitated, or
if the crushed malt as is now employed can be all discharged without manue).
labor, to throw them out.
Figs. 5 and 6 represent my improved fermenting squares. Fig. 5 being
an elevation partly in section, and Fig. 6 a side view partly in section, similar
letters denote corresponding parts. The square receives the worts through
the pipe s, and when filled (or if worked without being entirely filled, are
fitted with diaphragms or air cushions, and as filled, exhausted yeast and air
are then forced into the square by the pipe V, and the shafts M are driven by
the fast pullies M³, loose pullies being also placed on the shafts; arms M', with
fingers M²,excite the developement of the yeast sporules, which, bursting and
circulating over the area of the square, develop the alcohol in the gyle, the

page_text: barm and carbonic acid being removed by a chain skimmer P passing from
end to end over the rigger O. N is the driving shaft, which is furnished with
suitable drawing pins O' to work the chain or band to which the buckets or
skimmers P¹ extending from side to side are attached. These remove the
yeast and carbonic acid as quickly as it rises to the surface, which passes
down the chamber R into the yeast tun. I propose to work the square at
about 70 degrees, but the wort is cooled to about 65 degrees, which will
increase during the conversion, but which degree is maintained by cold liquor
being pumped through, and thence to liquor backs. To keep the liquor up
to the lip of buckets P, liquor which has been boiled is supplied, and the
fermentation will require the admission of air to aid the growth of the sporules.
There is no danger of acetous fermentation taking place, as the density of the
gyle is against it, neither will the wort become too attenuated, as the alcohol
will check the fermentation, and retain sufficient saccharine body with the
extractive coloring matter from the carbonized goods. To close the fermen-
tation I run into the square sufficient decoction of hops, which is slightly an
antiferment, and the conservative condition of the hops combined with the
alcohol sufficiently cleanses the gyle, and checks further fermentation. The
density of gyle is then to be reduced by the addition of boiled liquor from
back to suit the price of goods to be supplied to consumer. T, T2, shew an
arrangement of pipes to be used as an attemperator. U shews the situation
of a thermometer. The rounds for fermentation differ from the squares, but
I employ the same method of charging as described for square, but modified
as to detail by having a float to remove the yeast as developed, which passes
down the hollow shaft; this shaft carries the pins and feathers.
The next part of my Invention relates to improvements in distillation.
In carrying out this part of my Invention I employ grain (only modified to
the amount of raw grain used in the grist of the distiller iu proportion to the
malt); the degree of heat I prefer to be within 140 degrees to 150 degrees if
the raw meal is in the proportion of about 3 to 1 of malt. I prefer in all
operations to use water that has been boiled. I gently sprinke the grain before
grinding, and I pass the grain through stones, as is well understood, and dress
or separate the meal from the offal immediately after being ground, the meal
alone being used, the offal made use of for other purposes. The atmosphere is
at all times to be excluded; the dressing of the meal and its separation is to be
performedin dresser, whereinthetemperature is140to1:0 degrees Fahrenheit.
The meal is excited in a rotatory manner, or by an arm having pins or projec-
tions thereon; a portion of starch receives an addition of moisture and becomes

page_text: mellowed, that is, an increase of sugar in the meal, some of the starch being
converted into cane sugar by the gluten of unmalted meal in the same manner
and through the same agency as by the diastase in malted meal, but at a lower
temperature and in a longer time. I then cause the meal to pass into another
vessel through a hopper, where a stiff knead is made. I prefer in this opera-
tion that the atmospheric air should be excluded in order to prevent it
becoming sour through the addition of moisture which it has received. The
goods and chamber being of an initial and maintained temperature heated by
flues or any well known means then being left to rest. I again moisten with
liquor at about 140 to 150 degrees; the reaction of the diastase upon the
gluten by its close proximity and intimate union allows of its full exertion in
every direction, whilst by reason of the absence of the bran or offal all retardation
inthe conversion is prevented, the offal having being previously separated and
removed, thus the oil and excess of nitrogenous particles with mineral and
earthy matter do not enter into the wort. I continue the flow of liquor on
the goods and macerate until they are rendered perfectly soluble. The reason
of the mass becoming agglutinized is owing to the temperature of the liquor
being too high, and the diastase with gluten being thus neutralized or destroyed
the goods become set, hence the jelly-like appearance assumed by the mashing
instead of its being converted into saccharine matter or glucose. The wort is
then pumped into a refrigerator and thence into the fermenting tun to prevent it
from undergoing the acetous fermentation; this must be done as quickly as
possible, and the yeast is to be worked into the wort, and liquor which has
been boiled is then to be run in by any suitable means to cause conversion
under the influence of the ferment into its lowest point of attenuation, and
immediately run into a still in order to separate the alcohol from the wort.
By this process a purer spirit is obtained than from fecula wherein the offal is
included, the spirit being free from potatoe oil faints, and there being less
wash, producing a much greater yield of alcohol from the consequence of the
goods being more thoroughly converted. Subjected to fermentation it should
commence with a dense wort, and liquor which has been boiled run into it to
commingle with the alcohol as generated, the temperature is thus maintained
according to the wish of the brewer, and the lowest attenuation is attainable,
having less saccharine in the wort; the yeast is not removed from it, but is
seperated by distillation, as is well understood.
In reference to the manufacture of vinegar I employ the same method of
separation and removal of the offal from the fecula, making use of the meal
alone which is to be kneaded and macerated as before described, so that

page_text: after boiling the foreign substances shall be coagulated. The wort is con-
verted and. fermented as described in the previous process, and acidified by
any well known means.
Having now described the nature of my said Invention, and the manner in
which the same is to be performed, I would remark that I do not restrict
myself to the exact details and configuration of apparatus which I have
expressed and shewn, as they may be varied or modified when requisite
without departing from the principles on which my Invention is based; but
what I claim and desire to be secured to me by the herein in part recited
Letters Patent are,-
1stly, the improved method of producing the extract of malt from the meal
alone of malted grain by separating and removing the husk or offal therefrom,
as and for the purposes described.
2ndly, the improved method or process of treatment of such extract, that is
to say, the synthetical treatment of the meal by a gradual process after its
separation until its entire conversion into one wort, and the principle of
exhausting the goods by gradual or progressive reduction of liquor for con-
version in'one gyle, by never allowing the soluable diastase to be removed or
killed until the complete solvency of the goods is effected by the immediate
or intimate union or contact of diastase, and the action of catalysis in
mashing.
3rdly, the keeping of the process as much as possible from the influence of
oxidation,and maintaining each process at one uniform or initial temperature,
for such processes the temperature of the mash tun room and respective
floors being likewise regulated and maintained as herein described.
4thly, the improved construction of covered mash tuns with rose or per-
forated under cover, the arrangements for the supply of liquor, and the screw
blade with projections or pins thereon for kneading or commingling the goods
and other improvements as specified.
5thly, the general improvements in the fermenting square and rounds,
substantially as specified.
6thly, the method and process of reducing the lengths of the fermentation, as
herein specified.
7thly, the improvements in distillation by the employment of the meal alone
and the process applicable thereto.
8thly, the improved method of producing vinegar by using the meal alone
as described.
9thly, I also claim the application of my improved mash tun to mash

page_text: malted grain as hitherto used by brewers, the husk or offal not being
removed.
And, lastly, the general arrangement of apparatus and system of operation
in order to carry out the purposes of my Invention, substantially as herein.
shewn and specified.
In witness whereof, I, the said Solomon Bennett, have hereunto set my
hand and seal, this Fourth day of November, in the year of our Lord
One thousand eight hundred and sixty-five.
10 Witness,
ALEX. PRINCE,
Office for Patents,
4, Trafalgar Square,
Charing Cross.
SOLOMON BENNETT. (L.S.)