IMPROVEMENTS IN THE MANUFACTURE OF BEER
Year: 1885

page_text: I PHILIP MIDDLETON JUSTICE of 55 and 56 Chancery Lane in the County of
Middlesex Fellow of the Institute of Patent Agents do hereby declare the nature
of the said invention for IMPROVEMENTS IN THE MANUFACTURE OF BEER, a com-
munication to me from abroad by Andrew W Billings of Brooklyn Kings County
New York United States of America and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement:-
This Invention relates to an improvement in the manufacture of beer or ale,
whereby the quantity of malt required is reduced; a superior beer or alo produced
without the use of chemicals or other injurious ingredients, and with but little, if
any increase of time over that required for the ordinary process, and at a great
saving in labour and expense In carrying out the process, there are made,
(preferably at the same time) two mashes, one of malt in the ordinary manner
using the ordinary apparatus, and the other or supplemental mash of Indian Corn,
rice or any other kind of raw grain, using an apparatus, one form of which is
illustrated in the accompanying drawings in perspective in Fig. 1; in plan in
Fig. 2; in longitudinal section in Fig. 3; in end view in Fig. 4; and in transverse
sectional elevation in Fig. 5 The raw grain for the supplemental mash is preferably
ground or crushed sufficiently fine for the particles to become thoroughly saturated
or wet, and about one bushel of the same so ground or crushed is used as an
equivalent for from 2 to 3 bushels of malt as employed in making the malt mash
the relative proportions varying with circumstances. The raw grain, ground or
crushed as stated is then put in with the requisite quantity of water at the
temperature of about 112° Fahrenheit, the stirrers being in motion; then by the
injection of live steam directly into the mash, the mash is heated to about 210°,
bringing it to a thick pasty condition, care being taken to avoid boiling (the starch
cells in the raw grain being thoroughly developed) and then, the steam being shut
off, cold water is injected directly into the mash and its temperature thereby
quickly reduced to about 140°, when about 4 ounces of malt (preferably ground or

page_text: crushed) to every pound of raw grain used, are added and thoroughly mixed
through the mash. The operation is at this stage suspended for from one and a
half to two and a half hours, so as to allow the diastase which acts on the starch
cells, to convert the starch into sugar, the mash then losing its pasty condition,
after which the stirrers are again set in motion the mash again heated up to
about 185° by the injection of live steam as before, to complete the developement
and saccharification of any starch yet unconverted, then the steam is shut off, the
flues opened, and the temperature of the mash reduced to that of the malt mash
which has meanwhile been prepared whereupon the two mashes are run together,
and the subsequent operations are then pursued as in the ordinary brewing.
In the preparation of the raw mash all the malt used as a diastase may be put
in at the same time with the raw grain, or there may be a smaller proportion of
the malt put in with the raw grain and a second and larger proportion when the
mash has been cooled down to about 140°, it is preferable however to put the malt
in after cooling the mash down to. about 140°, as by doing so, the diastase has its
full effect and its virtues are not destroyed by the temperature of the mash.
This mode effects the most complete conversion, gains the largest amount of
extract without producing alcohol or developing any of the salts or acids so
injurious to yeast and beer and without setting free the oils thereby avoiding any
corn like flavour or smell, but the desired results may be secured by preparing the
mash in other ways. In the preparation of the raw mash, the heating and cooling
may be effected in different ways, the best results ensue by heating by injecting
live steam directly into the mash, and by cooling, by adding cold water for by
these means all loss of time is avoided, far less steam is used, and the entire series
of operations (except for the saccharificating) requires but a few minutes. By thus
preparing two mashes, making the raw mash so as to thoroughly extract the
saccharine matter, and then mixing the two, and pursuing the ordinary brewing
operations, it is possible to substitute a large percentage' of raw corn or other grain
for the malt otherwise required, with a corresponding saving in expense as the two
mashes are simultaneously prepared there is no loss of time and the product thus
obtained is very desirable, of pure quality, bright, very light golden colour without
any green tinge, possesses a most agreeable flavour, without any corn taste whatever
and will keep sound for a longer time than the products of ordinary processes:
Preparing two mashes also avoids delays expense and liability of injurious effects
which would result from treating the entire mass of worts, for it will be seen that
a small proportion of the material may be raised and lowered in temperature and
otherwise treated much more readily than if the raw grain was introduced into the
entire mass of liquor and like operations pursued. As before stated care must be
taken to avoid boiling, as a low temperature will suffice to develope the starch
which is all that is required while a slightly higher temperature will cause the mass
to be converted into a mash that would not draw off or filter, and will also result
in the extraction of oils &c, which would not only injure the flavour of the product
but would cause the wort to afterwards ferment and injure the quality and
interfere with the production of the beer.
"
This is especially the case where raw, crushed or unbolted grain is used as is
done in carrying out my process. Boiling or heating under pressure also results in
the extraction of oils &c, and formation of alcohol so that the wort is not clear and
is liable to become whey, and injure the product.
"
In the apparatus shown in the drawing A. is the ordinary mash tub, in general
use, upon one floor, and B. the supplemental mash tub, preferably in a higher
position. The raw grain mash is made in the upper tub, the malt mash in the
lower, and at the proper time the upper mash is transferred to the lower. The
tub B is preferably of iron, with a curved bottom, and with an outer jacket B¹
forming a steam chamber.
The tub B is crossed by a shaft a. carrying hubs a¹ from which radiate arms a²
supporting stirrer blades 6 b which serve to keep the mash in agitation. The
steam is injected from a steam pipe d' through pipes or nozzles at the sides and

page_text: ends so as to be brought in direct contact with the whole body of the mash at once,
a valve K controlling the flow of steam to all the nozzles and the stirrers are
rotated so as to aid in carrying the steam downward from the inlet pipes into and
through the body of the mash. Each branch is provided with a valve arranged
as close to the side of the tub as possible, so as to have no room for a deposit which
would close the opening, and the angles of the steam pipe d. are provided with
suitable caps or plugs so arranged that they are readily removed, and afford
complete access to the pipes for the purpose of removing any obstruction or
thoroughly cleaning when necessary. The discharge valve k, at the outlet m is
arranged close to the tub.
A lever D operates the valve k, and a pipe E conducts the mash from the tub B
to the tub A. The steam chamber is supplied with steam through a pipe d³ provided
with branches d¹ d', a cock K¹ controlling the flow of steam to all the branches.
This jacket is auxilliary to the live steam injected directly into the mash and aids
in regulating the temperature, and in that rapid beating of the mash which is so
essential in carrying out my improved process. The blades 6 are set to move as
near the bottom of the tub as possible, and at an angle to the supporting arms so
as to tend to lift the material from the bottom, prevent it baking thereon, and
throw it towards the centre of the tub thereby overcoming the tendency when the
agitator is revolving at a high speed, to throw the mash out of the tub. The inner
blades b¹ are set in the opposite direction to the blades b, thereby creating counter
currents which aid in thoroughly mixing the mash. To further agitate the mash
and thoroughly cleanse the bottom of the tank, chains 62 are suspended between
the blades b as shown, these chains scraping the bottom and breaking up the
material The even distribution and proper temperature of the water thrown into
the mash is secured by the use of a perforated distributing pipe t2 arranged beneath
the cover or lid, and communicating with the cold water pipe t and hot water
pipe teach pipe t¹ having a cock-t so that either cold or hot water or water of
any desired temperature may be thrown evenly over the surface of the mash. This
even distribution is important, as the sudden injection of water at one or more
isolated points only would affect only part of the mash and lead to deleterious
changes.
Thermometers T are arranged at suitable points in the tub to enable the
temperature of the mash to be ascertained and properly regulated. The injection
of the live steam directly into the mash not only quickly heats it but aids to
maintain it in agitation, prevents its baking to the tub and effects the requisite
changes more promptly and with better results than when steam pipes or casings
are employed.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, as communicated to
me by my foreign correspondent I declare that what I claim is
1. The improvement in the manufacture of beer or ale, the same consisting in
making a malt mash making also a mash from raw grain by heating to a tem-
perature below the boiling point, to secure the starch without extracting the oils
and adding malt, and then mixing the two mashes and treating as is usual in beer
and ale making substantially as described.
2. In the manufacture of beer or ale, making a mash of corn rice or other raw
grain, by combining the raw grain with warm water, raising the temperature by the
direct injection of live steam to nearly the boiling point; cooling suddenly by the
direct injection of cold water, then adding a small proportion of malt, and after
the mash has been allowed to stand, again heating by the injection of live steam
substantially as described.
3. In the manufacture of beer or ale, making a corn mash by combining the
corn, a small proportion of malt, and warm water, raising the temperature to nearly
the boiling point, but without extracting the oils; cooling; and after the mash has
been allowed to stand, again heating, substantially as described.

page_text: 4. In the manufacture of beer or ale, making a corn mash containing a proportion
of malt, and alternately heating and cooling the mash substantially as and to the
degrees berein set forth, and combining with a malt mash, as described.
5. In the manufacture of ale or beer, heating and cooling the raw grain mash by
the direct injection of live steam and cold water, to raise the temperature nearly to
the boiling point, and suddenly lower it, to thoroughly convert the starch, but
prevent the extraction of oils and other matters substantially as and for the
purposes set forth.
6. In the process of making ale or beer, treating and mashing raw grain, to
remove the starch without extracting the oils, adding diastase, and combining the
mash thus made with mash made from malt, and treating the two together as usual
in beer or ale making, substantially as described.
7. The combination with the usual open mash tub A. of a supplemental mash
tub, adapted to hold a supplemental mash, and provided with means for agitating
and alternately heating and cooling said supplemental mash, and with conduit to
the tub A. substantially as set forth.
8. The combination of the open mash tub A. supplemental mash tub B, steam
pipes provided with valves having branches communicating therewith, cold water
pipe, agitator, and discharge pipe provided with a valve and leading to the main
mash tub, substantially as described.
.
9. The combination with the tub agitator and steam pipe and branches admitting
steam directly into the tub, of a steam jacket at the bottom of the tub, substantially
as described.
10. The combination with the tub and its steam jacket, of an agitator,
consisting of a shaft, arms, and blades b, set at an angle to the arms, substantially
as described.
11. The combination of the tub, shaft, arms, blades b, and blades b¹, set at an
angle to the blades b substantially as described.
12. The combination of the tub shaft, arms, blades, and chains b² substantially
as, and for the purpose described.
13. The combination of the tub agitator, steam inlet pipe and perforated pipe t³,
cold and hot water pipes tt, communicating with the pipe t² and provided with
cocks, substantially as described.
Dated this nineteenth day of August 1885.