CERTAIN IMPROVEMENTS IN THE MANUFACTURE OF MALTED GRAIN, AND IN VINEOUS FERMENTATION, ALSO IMPROVEMENT IN BREWING, AND IN THE MACHINERY OR APPARATUS CONNECTED WITH THE ABOVE OR SIMILER PROCESSES
Year: 1849

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, RICHARD
JOHNSON, of Blackburn, in the County of Lancaster, Gentleman, send greeting.
WHEREAS Her present most Excellent Majesty Queen Victoria, by Her
Letters Patent under the Great Seal of Great Britain, bearing date at West-
minster, the Twenty-third day of January, in the twelfth year of Her reign,
and in the year of our Lord One thousand eight hundred and forty-nine, did,
for Herself, Her heirs and successors, give and grant unto me, the said
Richard Johnson, Her especial license, full power, sole privilege and authority,
that I, the said Richard Johnson, my exors, adñors, and assigns, and such
others as I, the said Richard Johnson, my exors, admors, or assigns, should
at any time agree with, and no others, from time to time and at all times
during the term of years therein expressed, should and lawfully might make,
use, exercise, and vend, within England, Wales, and the Town of Berwick-
upon-Tweed, and in all the Islands of Jersey, Guernsey, Alderney, Sark, and
Man, and also within all Her Majesty's Colonies and Plantations abroad, my
Invention of "CERTAIN IMPROVEMENTS IN THE MANUFACTURE OF MALTED GRAIN,
AND IN VINEOUS FERMENTATION, ALSO IMPROVEMENT IN BREWING, AND IN THE
MACHINERY OR APPARATUS CONNECTED WITH THE ABOVE OR SIMILER PROCESSES;"
in which said Letters Patent is contained a proviso that I, the said Richard
Johnson, shall cause a particular description of the nature of my said
Invention, and in what manner the same is to be performed, to be enrolled
in Her Majesty's High Court of Chancery within six calendar months next and
immediately after the date of the said in part recited Letters Patent, as in

page_text: another spur wheel keyed upon the shaft g, and wrought by means of the
pinion n, which is turned by the handle o. The grain is prevented from getting
The part 1 of the rack is made
out of gear with or disconnect it
into the teeth of the rack by the guard p.
to fall upon a hinge or joint, so as to throw it
from the spur wheel k (which must be done when the cistern is being emptied
into the "couch"), but may be secured when required by means of the bolt
9. At or near one end of the sliding bottom c a scraper or guage q is fixed,
which extends across the whole width of the floor, and may be set to any
required height, so as to level the grain as it falls from the "couch" on to the
floor to any requisite uniform depth throughout. r is a platform upon which
the attendant stands whilst the machine travels along the floor. s is a lever,
one of which is placed at each side of the malt house, and are both firmly
secured upon a shaft of suitable dimensions, extending from one to the other.
To one end of these levers a scraper or guage t is fixed, extending across the
whole width of the couch frame. u is an arc or sector fixed to one side of the
wall, and marked with inches and tenths. vis a block, against the lower side
of which the lever s rests. The arc u is so marked that when the edge of the
block v is set to any point (say two, three; or four inches) the grain in tho
"couch" will be levelled to that depth. The mode of operation is as fol-
lows-First (the grain being duly steeped and drained, the sliding bottom' c
in its place, and the wheel k and rack disconnected,) ascertain the quantity of
grain in the cistern, from which may be calculated very nearly what would be
the depth of the grain in the couch; then set the edge of the block r against
that depth upon the arc u, turn the handle o until the scraper or guage t is
against the edge of the "couch;" next remove the trap door, which will allow
the grain to fall from the cistern into the "couch;" then turn the handle o,
causing the "couch" to traverse.upon the rails f, f, as far as its own length,
when (if the calculations are correctly made) the contents of the cistern will
have been discharged, and uniformly levelled in the "couch," or
may be emptied into the "couch" first, and levelled afterwards.
grain has remained the requisite time in the "couch," the part * of the rack
must be raised, and secured in its place by the bolt g*, or otherwise, and the
handle o being then turned, the couch will move forwards upon the rails, and
the sliding bottom c will at the same time be drawn out by the wheel k; the
grain will thus be discharged on to the floor, and levelled by the gunge or
scraper q. It will be evident that the depth at which the grain is spread or
levelled upon the floor is influenced by the relative proportions of the flanched
wheels h, h, and the spur wheel k; for instance, if the diameter of the flanched
wheels h, h, be three times that of the wheel-k, then the grain will be spread
the cistern
When the

page_text: upon the floor over a space three times the length of what it occupied in the
couch. The same result may be obtained by using publies and belts instead
of the wheel and rack, although not with the same certainty. "The malt-
turner" for turning over the malt upon the floor as required is constructed as
follows a, a, are the end frames of the machine supporting a shaft b, b, upon
the flanched wheels c, c, are keyed; the shaft 6 also carries a spur wheel d
into which a spur pinion e gears, being wrought by means of the handle f
9, 9, is a rail to strengthen the frame, which also serves as a platform for the
attendant to stand upon whilst working the machine. The end frames a, a,
also support the axle h, h, to which are attached a series of blades i, i, placed
in an angular direction. These blades are cut at the foot, so as to lay nearly
flat upon the ground, and are twisted upwards, similar to an ordinary plough-
share, until the edges are uppermost. In the Drawing two sets of blades are
represented as attached to the axle, so that by reversing their position they
may be caused to plough up the malt whilst travelling in either direction.
k, k, are flanched wheels, which support the ends of the axle h. A thin plate
of metal or wood may be laid over the blades, and secured by bolts or other-
wise at any requisite height, so as to level the grain after having been
ploughed up, or it may (if preferred) be left in ridges, or the plate or board
may be fixed over the blades, with its edge close to the ground; it: may then
be used to push the grain forward into the kiln, the upper edge of which is
level with the floor for that purpose. It may also be then employed to push
the grain on the ground floor into a recess in the floor, wherein are boxes to
convey the grain by the aid of machinery to the floor above, and so on from
floor to floor. The following is the mode of operation:-The handle ƒ must
be turned so as to cause the machine to advance, and the blades i, i, as they
progress, will turn the malt over upon the floor, leaving it in ridges, or if a
scraper be attached thereto, it will be levelled afterwards.
In the drying
kiln A is the recess for the malt, the top of which is level with the working
floor. The floor B of the kiln is composed of ordinary perforated tiles. The
kiln is furnished with a malt-turner C, which, as it revolves (being wrought by the
bevil wheels D, D), will turn the malt over whilst it is being dried. E, E, is
the fireplace or furnace; F, F, are the flues; and G is the hot-air chamber,
which is in the form of an inverted cone, and is connected to the pipe H by
the branch pipes I, I, passing through the furnace. At the outer end of the
pipe H there must be an elbow pipe so constructed as to turn by the action of
the air against a vane attached thereto in such a manner that it will always
present its mouth to the wind. As the air enters the elbow pipe it passes
along the pipe H, and thence through the branch pipes I, I, I, in its passage

page_text: through which it becomes heated; it then passes into the hot-air chamber C,
where it spreads itself under the tiles B, and passing upwards through the
perforations is diffused through the malt, thus drying it, and carrying off the
vapour through the elbow pipe K at the top of the kiln, which is furnished
with a vane, and turned by the action of tho air in a similar manner to the
above, excepting that it is so arranged that the mouth of the elbow pipe shall
always be turned from the course of the wind, thus ensuring a perfect draught
of air; or, if preferred, fans may be applied, both to furnish the kiln with air
for drying the malt, and to carry off the vapours evolved during the process.
I would here remark, that in the ordinary method of drying malt the vapour,
&c. from the coke or other fuel employed passes through the malt, impreg-
nating it with sulphur, which is very injurious, but which is entirely obviated
by the application of my Invention.
In Sheet 2 of the Drawings Fig. 1 is an elevation and Fig. 2 is a section
of a machine for dressing hops, or separating the leaves of the same from the
seeds and stalks. a, a, is the frame of the apparatus; b, b, is the hopper into
which the hops to be dressed are placed; c is a small roller extending across
the bottom of the hopper, and furnished with pins or teeth; d is a larger
roller or cylinder, also furnished with pins, which as it revolves pass through
the concave brush e, e, e, or the roller d may be a revolving brush, and pins be
substituted in place of the concave brush; f, f, is another roller, the pins or
teeth upon which are placed in a diagonal position, and nearly touch those of
the roller d; g is an enclosed fan, which as it revolves causes a current of a
air to pass directly between the rollers d and f; and thence through the close
box or trough h; i is a brush which cleans the teeth of the roller d as they
pass through it; k, k, are two wire or other grates, extending across the
trough. These grates may be inclined or vertical, as preferred, and at the
foot there may be an aperture to allow of any stalks falling through, which
might be taken by the current of air as far as the grates. It will be observed
that the roller d is mounted upon the main driving shaft, upon which are also
fixed the pulley for driving the fan, the pulley m for driving the roller f, f,
and the pulley n for driving the roller c. The operation of the machine is as
follows:-The hops being fed into the hopper b, b, the machine must be set in
motion by turning the handle o. The roller c will draw the hops in, and deposit
them upon the roller a, which, as it revolves through the concave brush e, e,
will beat or separate the leaves of the hops from the stalks and seeds, the
leaves and fine particles being carried by the current of air through the
interstices between the pins of the rollers & and f, and the seeds falling down
by their own gravity into the box or other recepticle.p. The stalks are taken

page_text: by the inclined pins on the roller f acting against the current of air, and
deposited in the box p.. If any of the stalks are blown through the interstices
of the wires, they will strike against the grates k, k, and fall down the aperture
at the foot thereof into the box p, whilst the leaves, &c. pass through the grates.
I would here observe, that an inclined board might be substituted for the
roller f, having a reciprocating or vibratory motion, and so placed that when
the hops fall into it the current of air will blow the leaves up the incline,
whilst the stalks and seeds will (by their superior gravity, aided by the
vibratory motion of the board,) fall down the inclined plane into a recepticle
beneath. The separation of the leaves, &c. may also be effected by threshing
or by friction.
In Sheet 2 of the Drawings, Fig. 8 is a longitudinal section of my improved
"mash tun," with the cover closed; Fig. 4 is a plan view of the same, with
the cover removed; and Fig. 5 is a view of the under side of the cover. This
cover has to serve two purposes, namely, to confine the heat during the process
of mashing, and to distribute hot or cold water, or any other liquid, (or steam, if
required,) on to the grains when necessary (technically called "sparging").
a, a, are the sides and bottom of the mash tun, which may be of wood, iron, or
other suitable material; b, b, are the ordinary draining plates; and c, c, is a
perforated false bottom; d, d, are the rakes or mashers, which are secured
upon shafts extending across the vessel, and supported in suitable bearings.
These shafts and rakes may be placed one above the other, if desirable, and
the bars of the rakes may be made to work betwixt each other, and may be of
any convenient form. The shafts pass through small stuffing boxes e, e, in
order to keep the vessel perfectly tight. f, f, and 9, 9, are bevil wheels
for driving the rakes, or they may be driven in any other convenient
manner; h is the pipe for supplying hot or cold water or other liquid or
steam to the grain through the false bottom, and i is the pipe for carrying off
the drained wort. k is the lid or cover of the mash tun, to one edge of
which is firmly attached a pipe l, which is furnished with semicircular or
other shaped branches m, m, which are secured to the under side of the lid or
cover (see Fig. 5), and pierced or perforated with small holes. The pipe l
acts as a hinge or fulcrum upon which the lid or cover k turns, and is closed
or solid at, one end. The other end is connected by a moveable joint to a fixed
pipe, which is furnished with branches from the hot and cold water and steam
vessels. The process of mashing in this vessel is similar to the ordinary
process, but much more speedy and effectual. When the mashing commences
the cover k may be closed, and it will thus confine the heat. In " sparging"
or sprinkling the water over the grains after the mash is drained the water or

page_text: other liquid passes from its respective vessel into the pipe l, whence it flows
into the branches m, m, and is distributed over the whole surface of the grains
in a continuous shower, carrying down with it through the false bottom any
sacharrine matter that may remain in the grains. This form of mash tun is
applicable principally for brewing purposes.
My improved construction and arrangement of mash tun and filtering vessel,
principally applicable to distilling purposes, is exhibited in Sheet 3 of the
Drawings, in which Fig. 1 is a longitudinal section of the mash tun and filtering
vessel, and Fig. 2 is a plan view of the same. a, a, is a rectangular vessel of
wood, iron, or other suitable material, which is divided into three compartments
by the partitions b, b, each division being lower than the preceding one.
c, c, c, are the rakes or mashers, fixed upon their respectivo horizontal
shafts d, d, d, which are supported by suitable bearings placed at each side of
the vessel. The first masher c' has its blades placed at right angles to its axis,
and parallel to the sides of the vessel, whilst the second and third mashers c¹¹
and c¹ have their blades placed parallel to their axes, but this is not absolutely
necessary. d, d, is an L-shaped grid or grate, placed across one end of the
mash tub in such a manner as to form the bottom and one side of a rectangular
recess e, e, (the other side and the ends being formed by the mashing vessel,)
and the bars of the said grate or grid are so arranged as to allow the blades of
the masher c¹ to pass freely between them. Each compartment of the mash
tun is furnished with a falso bottom f. f. f, curved to suit the sweep of its
respective masher, and pierced or perforated with small holes. 9 is a pipe for
conveying the water or other liquid used in mashing from the vessel wherein
it is heated to the mash tun. It is furnished with a cock to regulate the
supply, and at the end communicating with the mash tun is a pipe h-extending
across the vessel, and furnished with a narrow apperture its whole length, or a
number of holes, in order to distribute the liquid across the mash tun. i is
a flat tube or lip connected with a hopper above, and also extending across the
mash tun. k, h, k, are inclined grooves, for the purpose of receiving seives or
grates (see 1, 1, Fig. 2). The seivel must be fixed, but the others must
be moveable. m is a lip or trough placed at the end of the mash tun, slightly
below the bottom of the seivel, to convey the wort (as it passes through the
seive) into the filtering vessel n. 0, 0, 0, are cocks, communicating from the
bottom of the compartments to the trough p. 9 is a pipe to convey water or
other liquid into the mash tun, through the false bottoms. The filtering vessel
n is furnished with a number of perforated hollow tubes r, r, r, and it is also
provided with a perforated bottom s, s. t is a pipe, furnished with a cock, to
convey the clear wort to the cooler or any other desirable place.

page_text: The process of mashing with this apparatus is as follows:-The mashers.c',
c", c¹¹¹, being caused to revolve in the direction of the arrows, by means of belts
passing around their respective pullies or otherwise, the grain or meal is supplied
from the hopper above, down the tube a, lip i, into the recess c, at the same time
that water or other liquid at the requisite temperature is allowed to run
through the pipe g. Thus it will be evident that the malt, grain, or other
material to be mashed cannot (however vicious it may be) form into balls or
cakes by the application of too much heat, or any other cause, for, should the
grain or meal, in mixing with the water in the recess e, evince a tendency
to "set" (as it is termed), the arms or blades of the masher c¹ passing rapidly
between the bars of the grate & will crush the balls or cakes, and carry the
particles through the grid or grate d, the continuous agitation of the mashers
preventing the grain or meal from afterwards "setting" in any of the com-
partments. As soon as the mixture (which is now termed "liquor goods")
has risen as far as the dotted line in the first compartment, it will flow over the
first division 6 into the second compartment, where it undergoes a second
mashing, and so on to the third compartment, where it is again mashed,
though slowly,-and-by-the-time it-has-reached-the-dotted-line-in-the-third-com-
partment all the grain or other materials intended to be used should have been
added. It will be understood that up to this part of the process the water and
dry goods have been unceasingly running into the first compartment through
the recess e, and so on from one compartment to the other; but now that all
the dry goods are added, the seives or grates must be placed in the grooves k, k.
If thought necessary, in order to effect a more perfect separation of the
liquor goods," a revolving brush or brushes may be placed behind each
grate or seive. The water continues flowing and the mashers revolving as
heretofore, but the scives will retain the grains, &c. in their respective
compartments. As the water or liquor runs from the pipe g into the first
compartment, a like quantity (but containing in solution saccharine extract)
flows through the first seive into the second compartment, and so on until it
flows down the trough m into the filtering vessel n, whence the clear wort
proceeds through the perforated tubes 7, 7, and perforated plate s, s, down the
pipe t to the cooler or other desirable place. As soon as all the saccharine
matter is extracted from the malt or other materials employed, the supply of
water from the pipe 9 must be discontinued, and the cocks o, o, must be
opened, and the contents of the three compartments will flow down the trough p
into the filtering vessel, when the clear wort will flow off down the pipe t,
leaving only the spent grains or draugh, which may be removed in the ordinary
manner; or the filtering vessel, and also the mash tuns, may, if preferred, be

page_text: tilted over by mechanical means, such as a toothed segment or other like con-
trivance. By the application of this method of mashing it will be evident
raw grain may be mashed as safely and expeditiously as the best malt, and at
a much higher temperaturo than by the ordinary process.
In Sheet 4 of the Drawings, Fig. 4 is a longitudinal section of two coolers
arranged one above the other (a larger number may be thus arranged), and
acted upon by one or more fans. a, a, is the funnel to receive the wort or
other liquid to be cooled, and to deliver it into the cooler. b, b, are the cooling
spaces. c, c, are inlots extending across the cooler for the admission of atmo-
spheric air, which may, if preferred, be drawn or forced through pipes immersed
in cold water. d is a cold water cistern, from which the water flows down the
pipes e, e, into the spaces below the false bottoms f. f, of the coolers. 9, 9, aro
the pipes to convey the water from the said spaces, which pipes, as well as the
pipes e, e, are furnished with cocks. h, h, are the extreme bottoms of the
coolers, which are composed of wood or other suitable material. i, i, are the
covers of the coolers, which are so constructed as to allow of their being easily
removed in order to clean the cooler when necessary. The false or intervening
bottoms f, f, of the coolers may be made of copper, zinc, or other suitable
material, and may either have plain surface, or be waved or corrugated, as
shewn in the lower cooler. k is a revolving covered fan. 1,1, are elbow pipes,
connected at one end with the central or exhaust openings of the fan box, and
at the other with the spaces b, b, of the coolers. m is a flattened pipe ex-
tending across the coolers, and connecting the cooling spaces in the two
coolers. At the lower end of this pipe is a grate or perforated plate n to divide
the wort as it descends, so as to allow a free passage for the current of air
through it. Immediately below the funnel a is a guage o, to regulate the
depth of the wort as it runs down the cooler, and which is so constructed as to
allow of its being set to any desired height. About one quarter of an inch is
found to be most suitable. A short space at the end of the lower cooler may
be supplied with water at the top, as seen in the Drawing, as indeed may the
whole of the top, if thought necessary. p is the cold wort delivery pipe.
The process of cooling by this apparatus is as follows:-The fan k being
caused to revolve, and the water being allowed to flow down the pipes e, e, the
hot wort may be introduced into the upper cooler through the funnel a, whence
it will flow under the guage o, and distribute itself in a thin sheet over the
false bottom of the cooler, below which the cold water is constantly flowing,
at the same time that the fan draws a current of cold air over the surface of
the wort. The wort passes from the upper cooler down the pipe m to the
lower cooler, and thence through the pipe p into any convenient vessel.

page_text: I would here observe, that the elbow pipes l, l, may, if thought necessary, be
surrounded with cold water, so as to condense any steam that may be drawn
off the surface, or other condensing means may be employed; and also that
the fan, instead of drawing, may be made to force the air over the surface of
the wort.
Fig. 1, Sheet 4, represents a section of a fermenting vat, with an arrange-
ment of mechanism intended for plunging or reversing the barm and gas to
the bottom of the wort juice or wash, when necessary, during the process of
fermentation. Fig. 2 is a front view of part of the apparatus, and Fig. 3 is an
horizontal section of the vat, and, shewing a plan view of the plunger with the
lids closed. a, a, is the frame of an ordinary fermenting vat, which is divided
into two compartments by the partition b. c, c, are apertures extending across
the vat, and forming a communication between the two compartments. The
brackets d, d, support a shaft e, upon which is keyed a spur pinion f, taking
into a toothed rack g. This rack 9 is connected with the frame of the plunge
bucket h, h, by the cross bar i, i, and with the lids k, k, of the same by the
links l, l. m, m, are flanched friction pullies, for the purpose of keeping the
rack 9 steady. The frame h, h, of the plunge bucket, has a groove all round,.
into which packing must be introduced. m, m, are brackets attached to the
bucket h, h, and furnished with grooves, in which the ends of the cross bar i, i,
are placed, and slide up or down as occasion may require. n, n, is the ordinary
_water space around the vat for regulating-the- temperature-of-the- wort:
The method of using this plunge is as follows:-First, with the plunge in the
position shewn in Fig. 1 (viz. with the lids k, k, open), fill the vat with the
wort (or other liquor to be fermented) as high as the dotted line; then add
the barm; next turn the pinion f by means of the handle o, so as to raise the
plunge to the top of the vat, the doors being still open. The handle o must
then be turned in the reverse direction, when the cross bar i, i, will slide down
the slots in the brackets m, m, and the links l, l, will close the lids k, k. The
handle being still turned in the same direction, the plunge will descend with
its lids closed, carrying the barm with it, the displaced wort rushing through
the aperture c at the bottom of the vat, ascending through the second compart-
ment, and through the aperture c at the top again, into the first compartment.
The lids k, k, must then be opened, by raising the rack g, when the barm will
rise, and incorporate itself with the wort, and thus fermentation is speedily
excited. The plunge may remain at the bottom of the vat until again wanted.
When the barm begins to accumulate at the top, or when fermentation
appears to decrease, the plunge must be again raised and forced down as
before described, thus producing a constant reaction and consequent economy

page_text: of yeast, and also of time or labor, and adding much greater briskness to the
beer than by the ordinary mode of fermentation.
Having thus described the nature and object of my said improvement,
together with the method of carrying the same into practical effect, I would
remark that I claim as my Invention,-
Firstly, the method herein described, and the apparatus shewn in the
Drawings, for manufacturing and drying malt.
Secondly, the method above described, and the apparatus shewn, for
separating the leaves of hops from the stalks and seeds.
Thirdly, I claim the arrangements of mechanism shewn in the Drawings for
mashing the grains or meal and filtering the wort, together with the method
described of tilting the mash tun or filterer, or both, in order to facilitate the
discharging of the grains, meal, or other refuse matter.
Fourthly, I claim the method of cooling wort, &c. by causing an enclosed
current of air to pass over the surface of the same. And,
Fifthly, I claim the method herein described of exciting vinous fermentation
by plunging the whole of the barm or other fermenting medium, or forcing it
by a pump or otherwise, to the bottom of the wort, &c. at one operation,
together with the machinery exhibited in the Drawings for effecting that
object.
In witness whereof, I, the said Richard Johnson, have hereunto set
my hand and seal, this Twenty-first day of July, in the year of our
Lord One thousand eight hundred and forty-nine
5
RICHARD (L.s.) JOHNSON.
AND BE IT REMEMBERED, that on the Twenty-first day of July, in
the year of our Lord 1849, the aforesaid Richard Johnson came before our
said Lady the Queen in Her Chancery, and acknowledged the Specification
aforesaid, and all and every thing therein contained and specified, in form
above written. And also the Specification aforesaid was stamped according
to the tenor of the Statute made for that purpose.
Enrolled the Twenty-third day of July, in the year of our Lord One
thousand eight hundred and forty-nine.