IMPROVEMENTS IN A METHOD OF AND APPARATUS FOR MASHING MALT, AND MALT SUBSTITUTES
Year: 1882

page_text: LETTERS PATENT to Lorentz Albert Groth, K.G.V. Civil Engineer and
Proprietor of the Scandinavian Patent Office under the Firm of L. A.
Groth and Co. 97 Finsbury Pavement London E.C. for an Invention of
"IMPROVEMENTS IN A METHOD OF AND APPARATUS FOR MASHING MALT,
AND MALT SUBSTITUTES." A communication from abroad by Mary Catherine
PROVISIONAL SPECIFICATION loft by the said Lorentz Albert Groth at
the Office of the Commissioners of Patents on the 2nd January 1882.
LORENTZ ALBERT GROTH, K.G.V. Civil Engineer, and Proprietor of the Scan-
dinavian Patent Office under the Firm of L. A. Groth & Co. 97, Finsbury
Pavement London E.C., "IMPROVEMENTS IN A METHOD OF AND APPARATUS FOR
MASHING MALT AND MALT SUBSTITUTES." A communication from abroad by
Mary Catherine Seitz New York. U.S.A.
In the mashing of malt in the manufacture of beer, the bruised malt is steeped
with lukewarm water in a mash tun which is provided with a stirring mechanism
and a false perforated bottom from whence a part is pumped into a kettle and
exposed to boiling, then reconducted again to the mash tun and there thoroughly
stirred with the remaining portion of the mash. This pumping up of a portion of the
mash and heating of the same in the kettle, then returning and mixing it with the
remaining mash is repeated several times until the whole mash is brought to the
temperature required for thoroughly disolving the starch and changing it by heat
into saccharine matter.
connected
with considerable delay and difficulty owing to the tedious pumping of the thick
and unweildy body of the mash.
This method of preparing the mash, the so called "thick mash" process,
The thick mash is moreover not adapted for, being mixed with raw unmalted
material, such as corn meal or other malt substitutes which are now extensively
employed in the manufacture of fermented liquors, as these substitutes are liable to
settle on the bottom of the mnash tun and clog the perforations of the same.

page_text: To overcome the last mentioned difficulty, processes have been devised by which
after the mash is saccharified, the whole mass is boiled in a vacuum and under
pressure and finally a small per centage of malt again added for saccharification.
This is objectional because the high temperature of boiling under pressure destroys
the albumenoids and peptones contained in the malt substitutes which are the
necessary yeast food for a sound and vigorous fermentation.
The high heats also cause the disintegration of cellulose and disolve the muci-
laginous portions of the grain which necessitates the filtration to be done under
pressure and produces a malt liquor which does not fine and which is liable to run
into the acetic fermentation.
The processes referred to require furthermore complicated & expensive apparatus
and do not permit the use of the ordinary plant of a brewery.
The object of this Invention is to facilitate and expediate the process of mashing
inalt and malt substitutes, so that not only time is economized in the manufacture
of beer but also the capacity of the brewery increased while furthermore by this
method of making malt and malt substitutes a better keeping and cheaper beer is
obtained.
The Invention consists of substituting for the combined mashing, settling and
draining tun heretofore used an auxiliary mash tun above the level of the
saccharification vessel or kettle and arranging a separate settling and draining tun
with a perforated false bottom below the kettle. It consists secondly of treating
the malt and malt substitutes by successive stops, in such a manner that the
conversion of the starch into dexterine and saccharine matter is accomplised in
the saccharification vessel before the mash passes into the draining and settling
tun, where it is drained off in the usual manner for further treatment in the
brewing process.
The crushed malt is conducted into the auxiliary mash tun by a suitable
hopper.
The auxiliary mash tun is provided with the usual stirring mechanism for
agitating the malt after it is steeped with lukewarm water.
Below the auxiliary mash tun is arranged a steam jacketed saccharification
vessel or kettle which is provided with a suitable interior agitating mechanism.
The auxiliary mash tun is connected with the kettle by a pipe so that the
contents of the mash-tun can be discharged into the kettle as required.
Below the kettle and connected therewith by a pipe is arranged a settling and
draining tun of the ordinary construction having a false perforated bottom.
In mashing malt alone according to this process, the malt is first steeped in the
auxiliary mash tun with lukewarm water and thoroughly stirred by the agitating
mechanism, then allowed to stand for an hour until the malt is thoroughly
saturated.
Then a portion of the mash, preferably the settlings is dropped into the
saccharification kettle and the heat gradually raised to the boiling point.
Then the remaining portion of the mash is dropped into the kettle and thoroughly
mixed with the boiled portion until the temperature is reduced below the
temperature required for the saccharification of the starch. The entire mass in the
kettle is then slowly raised to a temperature of 160-170 F so as to effect the
complete conversion of the starch contained in the malt into saccharine matter.
The mass is then conducted into the draining and settling tun and the extract
run off and boiled with hops in the usual manner.
The advantages of this process of mashing is that the heats to which the mash is
exposed are completely within control, either as to the formation of saccharine
matter or of dextrine also that the use of the auxiliary mash tun dispensed with
the pumping of the mash tun & expedites the mashing process.
When malt substitutes such as corn meal or other raw unmalted grain are used,
a portion of the mash is dropped from the auxiliary mash tun into the sacchari-
fication kettle and therein mixed with the raw material, and gradually brought
(under continual stirring, so as to prevent settling and burning) to the boiling point

page_text: by the application of steam and boiled for a sufficient time to thoroughly dissolve
the starch.
The remaining portion of the mash in the auxiliary mash tun is then dropped
into the kettle and mixed with the boiled mash therein, which reduces the
temperature of the mass below the saccharification temperature. The temperature
of the whole mass is then gradually raised again and retained at about 160-170 F,
so as to completely effect the conversion of the starch of the corn meal or other
malt substitute into dextrine and saccharine matter before the mass is conducted
off into the settling and draining tun.
When the conversion is completed the contents of the saccharification kettle are
allowed to run off into the settling and draining tun whence the extract is drawn
off in the ordinary mauner for further use.
As the starch of the corn or other malt substitute is thoroughly dissolved and
saccharified before entering the draining and settling tun the raw material can not
clog the false bottom of the same, so as to delay the mashing process, as has been
the case heretofore. It also admits the use of a much larger percentage of malt
substitutes owing to the more complete conversion of the starch and gum and the
more convenient handling of the same.
Another advantage is that there is no pumping back of the thick ash from the
mashing tun to the saccharification vessel and that furthermore by the employment
of the auxiliary mash tun above the kettle, the capacity of the brewery is
increased, as the second mash can be prepared and boiled while the first mash is
draining off in the draining and settling tun below the kettle.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Lorentz Albert Groth in the Great Seal Patent Office on the
1st July 1882.
LORENTZ ALBERT GROTH. K.G.V. Civil Engineer and Proprietor of the Scan-
dinavian Patent Office under the Firm of L. A. Groth & Co. 97 Finsbury
Pavement London. E.C. "IMPROVEMENTS IN A METHOD OF AND APPARATUS FOR
MASHING MALT AND AND MALT SUBSTITUTES" A communication from abroad by
Mary Catherin Sictz, of New York, U.S.A.
In the mashing of malt in the manufacture of beer the bruised malt is steeped
with luke warm water in a mash tun which is provided with a stirring mechanism
and a false perforated bottom from whence a part is pumped into a kettle and
exposed to boiling then reconducted again to the mash tun and there thoroughly
stirred with the remaining portion of the mash. This pumping up of a portion of
the mash and heating of the saine in the kettle then returning and mixing it with
the remaining mash is repeated several times until the whole inash is brought to
the temperature required for thoroughly dissolving the starch and changing it by
heat into saccharine matter.
"
This method of preparing the mash, "the so called thick mash process is
connected with considerable delay and difficulty owing to the tedious pumping of
the thick and unwieldly body of the mash. The thick mash is moreover not
adapted for being mixed with raw unmalted material such as corn, meal, or other
malt substitutes which are now extensively employed in the manufacture of
fermented liquors, as these substitutes are liable to settle on the bottom of the
mash tun and clog the perforations of the same.
To overcome the last mentioned difficulty processes have been devised by which
after the mash is saccharified the whole mass is boiled in vacuo and under pressure
and finally a small percentage of malt again added for saccharification. This is
objectionable because the high temperature of boiling under pressure destroys the
albumenoids and peptones contained in the malt substitutes which are the necessary
yeast food for a sound and vigorous fermentation. The high heats also cause the
disintegration of cellulose and dissolve the mucilaginous portions of the grain
which necessitates the filtration to be done under pressure and produces a malt
liquor which does not fine and which is liable to run into the acetic fermentation.
The processes referred to require furthermore complicated and expensive apparatus
and do not permit the use of the ordinary plant of a brewery.
The object of this Invention is to facilitate and expediate the process of mashing
malt and malt substitutes so that not only time is economized in the manufacture
of beer but also the capacity of the brewery increased while furthermore by my
method of mashing malt and malt substitutes a better keeping and cheaper beer is
obtained.
The Invention consists of substituting for the combined settling and draining
tun heretofore used on auxiliary mash tun above the level of the saccharification
vessel or kettle and arranging a separate settling and draining tun with a
perforated false bottom below the kettle. It consists secondly of treating the
inalt and malt substitutes by successive steps in such a manner that the conversion
of the starch into dextrine and saccharine matter is accomplished in the saccharifi-
cation vessel before the mash passes into the draining and settling tun where it is
drained off in the usual manner for further treatment in the brewing process.
The accompanying Drawing represents a sectional clevation shewing the
improved plant employed in this process for mashing malt and malt substitutes.

page_text: A. represents an auxiliary mash tun into which the crushed malt is conducted by
a hopper A. The auxiliary mash tun A is provided with usual the stirring
mechanism for agitating the malt after it is steeped with lukewarm water
Below the mash tun A is arranged a steam jacketed saccharification vessel or
kettle B which is provided with a suitable agitating mechanism. The auxiliary
mash tun is connected with the kettle by a pipe C so that the contents of the mash tun
can tun can be discharged into the kettle as required. Below the kettle and connected
therewith by a pipe D is arranged a settling and draining tun E of the ordinary
construction having a false perforated bottom E. In mashing malt alone according
to this process the malt is first steeped in the auxiliary mash tun with luke-
warm water and thoroughly stirred by the agitating mechanism then allowed to
stand for an hour until the malt is thoroughly saturated, Then a portion of the
mash preferably the settlings is dropped into the saccharification kettle and the heat,
gradually raised to the boiling point. Then the remaining portion of the mash is
dropped into the kettle and thoroughly mixed with the boiled portion until the
temperature is reduced below the temperature required for the saccharification of
the starch
The entire mass in the kettle is then slowly raised to a temperature of 160—
170 F so as to effect the complete conversion of the starch contained in the malt
into saccharine matter.
The mass is then conducted into the draining and settling tun and the extract
run off and boiled with hops in the usual manner. The advantages of this process
of mashing is that the heats to which the mash is exposed are completely within
control either as to the forination of saccharification matter or of dextrine also that
the use of the auxiliary mash tun dispenses with the pumping of the mash and
and expedites the mashing process.
When malt substitutes such as corn meal or other raw unmalted materials are
used a portion of the mash is dropped from the auxiliary mash tun into the
saccharification kettle B and therein mixed with the raw material and gradually
brought under continual stirring so as to prevent settling and burning to the
boiling point by the application of steam and boiled for a sufficient time to
thoroughly dissolve the starch. The remaining portion of the mash in the mash
tun A is then dropped into the kettle and mixed with the boiled mash therein
which reduces the temperature of the mass below tho saccharification temperature.
The temperature of the whole mass is then gradually raised again and retained
at about 160-170° F so as to completely effect the conversion of the starch of the
corn meal or other inalt substitute into dextrine and saccharine matter before
the mass is conducted off into the settling and draining tun.
When the conversion is completed the contents of the saccharification kettle are
allowed to run off into the settling and draining tun E whence the extract is drawn
off in the ordinary manner for further use.
As the starch of the corn or other malt substitute is thoroughly dissolved and
saccharified before entering the draining and settling tun the raw material clog
the false bottom of the same so as to delay the mashing process as has been
the case heretofore.
It also admits the use of a much larger percentage of malt substitutes owing to
the more complete conversion of the starch or gum and the more convenient
handling of the same. Another advantage is that there is no pumping back of the
thick mash from the mashing tun to the saccharification vessel and that further-
more by the employment of the auxiliary mash tun above the kettle the capacity
of the brewery is increased as the second mash can be prepared and boiled while
the first mash is draining off in the draining and settling tun below the kettle.
Having now described the nature of the said Invention I would have it under-
stood that what I claim is.
1st As an improvement in apparatus for mashing malt or malt substitutes the
combination of the steam jacketed saccharification vessel having an interior stirring
mechanism, an auxiliary mash tun arranged above the level of the vessel also

page_text: provided with a stirring mechanism, a settling and draining off tun arranged below
the level of the saccharification vessel and provided with a perforated false bottom
and pipes connecting the vessel and mash tun and vessel and settling tun substan-
tially as set forth.
2nd The process of mashing malt and unmalted malt substitutes consisting in
first steeping the malt in lukewarm water under agitation then allowing it to stand
for an hour or so, then mixing a portion thereof with a quantity of raw unmalted
grain and subjecting the mixture under continual stirring to a boiling temperature
at the ordinary atmospheric pressure, then adding the unboiled portion of the
original mash and mixing the whole together until the temperature is reduced
below a saccharification temperature, then slowly increasing the heat of the entire
mass to a temperature of 160-170° F and finally conducting off and draining the
mass substantially as hereinbefore described and illustrated in the Drawings
In witness whereof I the said Lorentz Albert Groth have hereunto set
my hand and seal this Twentieth day of June in the year of our Lord
One thousand eight hundred and eighty two.
חזזי
ADA