An Improved Process and Apparatus for Producing Beer-wort from Malt-flour.
Year: 1897

page_text: Date of Application, 3rd Dec., 1897-Accepted, 5th Feb., 1898
COMPLETE SPECIFICATION.
An Improved Process and Apparatus for Producing Beer-wort from
Malt-flour.
I, CORNELIUS SCHMITZ, Brewer, of Boppard am Rhein, Rheinland, in the
Empire of Germany, do hereby declare the nature of this invention and in what
manner the same is to be performed to be particularly described and ascertained
in and by the following statement:-
Beer-wort has hitherto been produced only from rough-ground malt, whilst the
production of the same from fine ground malt (malt flour), in which the produce,
as shown by the laboratory experiments made by authorities, would be much
larger, remained hitherto impossible in spite of various experiments and was
frustrated by practical difficulties, as the wort produced never ran off clear, but
remained always muddy, so that it was not usable for producing beer.
This invention allows of the use of malt-flour for producing a quite clear
beer-wort.
The process consists essentially of the following:-
The whole mash made with water at 35° C and heated gradually to 65 or 66° C
is, after a part of the diastase-solution has been taken off which is used later as
deposit or infusion-wort, gradually further heated to boiling temperature and then
boiled and afterwards cooled to 69°-65°. The starch being still in the thus
produced wort, and rendered soluble by the boiling, is then again saccharafied by
the influence of a liquid rich in diastase, which is effected by adding the previously
removed diastase solution.
For gradually warming the mash from 35 to 65°-66° C it is convenient, to
let a current of warmed water circulate in such a manner round the mash tun,
the cooled water is conducted in a continuous current to the heating apparatus,
and from there returns again warmed to the mash tun.
The annexed drawing shows a very useful apparatus for the purpose.
Fig. 1 shows the general arrangement, whilst Figs. 2-6 show the most essential
parts of the same, that is to say, Fig. 2 shows in vertical section the especially
constructed mash-tun, which forms the essential apparatus absolutely required,
Figs. 3 and 4 are a vertical section, and horizontal section of a special float.
Figs. 5 and 6 show a
special cooling vessel, or trough, in side-view, and in cross-
section.
The arrangement consists of a brewer's copper A, a refrigerator B, pumps D
and E, a mash-tun F, a preliminary mash-tun not shown in the drawing, and
serving at the same time as a clearing vat, the cooler G, the hop-sieve, the necessary
pipes, taps, and valves, the special deposit-vessel H and the float I.
The wash tun F is double-walled, thus the inner or proper tun is surrounded
by an exterior jacket, which latter is connected with the copper A by an admission
and an outflow pipe. By means of the pump E the water circulation is effected
between the tun and brewing pan, in such a manner, that the water warmed in
the brewing copper is conducted to the tun and passes round the same imparting
thus some of its warmth to the contents of the tun and thus cooled it flows back
to the copper, and is again heated returning again to the tun and so on. The

page_text: course taken by the water through the various pipes is shown on the drawing
by arrows.
In order to let the water circulate between the inner-wall a and the outer wall b,
and also between the inner bottom c and the outer bottom d of the mash tun F
in a certain manner; that is in order to make it describe as long a course as possible
from its entrance into the space between a and b to its outflow from this space,
and to use the warmth as completely as possible, corresponding partitions e may
be inserted between the walls, so that the space between the inner vat, and the
outer-wall forms a number of concentrical rings, or constitute a spiral-shaped
course through which water runs.
The cooling device B, over which are the taps f consists of a trough-like vessel,
which provided at each end with a head-wall, is formed of a double wall on the
side ‘lying next to the taps f which extends along the bottom, as far as the latter
is generally covered by the wort. Also the inner wall g and the exterior wall h,
of the double wall, are corrugated along their length and the inner and outer
points of the corrugations lying opposite one another are connected with one another
by partitions i, which are arranged so as to leave spaces alternately at the left
and at the right end of the partitions for the passage of the cooling water, which
latter, as shown in Fig. 5, enters at P and passes in the direction of the arrows
through all the spaces remaining between the single corrugations successively in
alternate direction, and leaves at Q. The wort entering through the taps f. flows
down over the inner surface g, and passes through the opening R placed in the
end wall B of the trough, into the tube r, and passes to the pan whilst the cloudy
wort passes downwards through the tap, and the tubes placed in the middle of
the trough B, to the cloudy wort-pump D.
The float I serves to allow a part of the wort, before the process of boiling, to
run in as clear a state as possible, into the special vessel H, which part of the wort
is added again later as so called cold-deposit of the ready boiled wort.
In order that this part of the wort, called the cold deposit, flows clear from the
mash-tun into the vessel H, the float has the following arrangement:-
Over the bottom k closing the air-chamber of the float there are arranged
the concentrically circular walls m, m', of which m has at the top the holes o for
the entrance of the wort, and m' has a number of smaller holes o at the upper end,
for the passage of the entering wort. To the cover K of the float the concentrically,
circular walls and n¹ are attached, so that when the cover, is in position these
walls lie between the walls m and m and between m¹ and the cap which forms
the middle of the float. These hanging walls n and n¹ are finely perforated at
their under end, whilst the cap 2 is also finely perforated at its upper end, and
through its cover. In this manner the wort, entering through the holes o into the
outer ring space of the float, must pass through all the chambers to the cap p
flowing alternately from above downwards, and from below upwards, whereby all
impurities are retained by the float and thus the pure wort passes finally into
the middle chamber surrounded by the cap, from whence it flows through the tube q
into the pipe, which conducts the same to the vessel H. The size of the float is
measured exactly corresponding to the required quantity of the cold deposit.
The manner of working is the following:-
In a preliminary mash tun the malt flour is mashed with water at 350 C from
any warm-water-receiver; the mash is then brought into the mash-tun F and
after having started the pump E the circulation of the water warmed in the
mean time in the brewing pan to about 44° is begun, and the. mashing is
continued.
When the mash is thus gradually warmed by the water bath to 65° 66° C
(whereby the scalding of the mash is prevented especially as the heating can be
interrupted easily and at any time by simply stopping the pump and consequently
the. water circulation), and after the pump is stopped and the circulation is
interrupted, about a tenth to an eighth part of the capacity of the tun is drawn
off by the float as clear as possible and brought into the vessel H.
J

page_text: The mash remaining in the tun is then again warmed to 75° C after the water
circulation has been again effected, until about 21 to 24 hours time from the
commencement of the mashing process.
Then the valves or taps are reversed and steam is conducted into the exterior
chamber of the mash-tun, whereby the mash is boiled for any time. After the
boiling is finished the mash is left to stand for about 15 to 20 minutes, and the
wort is then drawn off, and flows off at about 94°-93° C, that is to say, still
boiling, and quite clear and easily flowing, even when one has used the finest
malt flour for mashing; the returns' remain quite loose, in the mash-tun like a
dry sponge.
After the main-worte has flowed off the residue is treated with hot water; the
mash thus obtained might still perhaps contain starch and the wort might thus
become cloudy and pasty, as it is not improbable that even by using the finest
malt-flour and in spite of the slow warming the diastase has not converted all the
starch particles into maltose and dextrine and that these remaining starchy
particles have burst during the boiling.
In order to transform also this starch into sugar, the wort run off boiling, as
also the after spargings are carried over the cooling apparatus B to the brewing
pan A, whereby a cooling to 69° C takes place, and thereupon there is added to
this cooled main-wort, the cooled deposit, or the so called infusion wort, which
has remained hitherto in the vessel H, which, being rich in diastase, transforms
into sugar the starch now rendered soluble.
When the saccharifaction is finished, iodine no longer causes any blue colouring
of the wort, and the whole of the latter, as hitherto usual is heated to boiling point
and boiled with addition of hops.
The whole of the above described process of working, occupies about 8 hours.
The new process has the advantage, that nearly all starch in the malt, as many
experiments have shown, is transformed to within 1.69% into sugar, whilst in
all hitherto known processes there remained an average of about 5 to 6% undis-
solved starch in the residuum.
The simple arrangement of the apparatus rendered possible by this invention
has the further advantages, that there is no loss of wort, and that also much
labour is saved, as one can attend to all the apparatus at the same time.
Having now particularly described and ascertained the nature of this
invention and in what manner the same is to be performed I declare that what I
claim is:-
-
1. The production of beer-wort by using malt-flour in such a manner, that after
having drawn off a diastase-solution, the whole mash is, after successively in-
creasing the temperature, boiled and washed boiling, then cooled and the wort thus
produced saccharafied with the diatase-solution.
2. The apparatus for producing beer-wort from. malt-flour, comprising the
brewing pan A shown in Fig. 1, the cooling trough B, the pumps D) and E, the
mash-tun F, the cooling-receiver G, the float I and the deposit vessel H together
with the corresponding pipes, taps, and valves connecting the single devices, sub-
stantially as illustrated and described.
3. The mash tun having the double walls, a and b of the jacket, and e and d of
the bottom, so that the whole vat is surrounded exteriorily by a special chamber,
with means for guiding water or steam around it.
4. The float I having the circular-walls m, m³, and the cap p on the bottom k
and the hanging circular walls and n¹, on the cover K, whereby m m¹ and p
are perforated on the top, and n n¹ on the under part.
5. The special cooling trough B having the corrugated double walls g and h with
inserted partitions i between the opposite lying points of the corrugations, in such
a manner, that the water introduced in B on the one end of the trough into the
upper space formed between two corrugations passes in a zig-zag manner succes-

page_text: sively through all the longitudinal chambers formed between the single corrugations
and the partitions i and leaves at the end of the last chamber through the pipe Q.
Dated this 3rd day of December 1897.
HERBERT HADDAN & Co.,
Agents to Applicant, 18, Buckingham Street, Strand, W.C., London.