A Process for Preparing Raw Grain or other Amylaceous Substances for Mashing in Brewing or Distilling Operations
Year: 1890

page_text: Date of Application, 20th May, 1890
Complete Specification Left, 16th Feb., 1891-Accepted, 28th Mar. 1851
PROVISIONAL SPECIFICATION.
A Process for Preparing Raw Grain or other Amylaceous Substances
for Mashing in Brewing or Distilling Operations
We, HORACE TABBERER BROWN, Brewer, 47, High Street, Burton-on-Trent,
in the County of Stafford, GEORGE HARRIS MORRIS, of Alexander Road,
Burton-on-Trent, in the County of Derby, Brewer's Chemist, and EDWARD
RALPH MORITZ, of No. 72, Chancery Lane, in the County of Middlesex,
Analytical Chemist, do hereby declare the nature of this invention to be as
follows:-
This invention relates to a process for treating raw grain or other amylaccous
substances in such a manner as to render them available for direct use in the ordinary
mashing operations for brewing or distilling.
For this purpose when raw grain is employed it is crushed or ground and mixed
with water and a proportion of green or air dried malt made from barley or other
suitable grain, or instead of using the green or air dried malt itself an infusion of
the green or air dried malt may be employed.
When other amylaceous bodies are used instead of grain, they are in the first
instance, pulped or otherwise reduced to a suitable consistence for admixture.
The materials are thoroughly mixed in a vessel provided with an agitator and
jacketted or otherwise arranged for varying or maintaining the temperature of its
contents. After a time, the walls of the cells containing the starch granules become
dissolved, leaving the starch free to be acted on for saccharification; and thus the
whole of the material becomes so far modified in its constitution that it can be used
along with ordinary malt for production of wort by mashing in the usual way.
By treating grain or amylaceous materials in the manner above described, we
dispense with the gelatinising of the starch at high temperatures, an operation which
is essential in all the known processes for rendering these substances available for
mashing.
Dated this 20th day of May 1890
ABEL & IMRAY,
Agents for the Applicants.
COMPLETE SPECIFICATION.
A Process for Preparing Raw Grain or other Amylaceous Substances
for Mashing in Brewing or Distilling Operations.
We, HORACE TABBERER BROWN, Brewer, 47, High Street, Burton-on-Trent,
in the County of Stafford, GEORGE HARRIS MORRIS, of Alexander Road,
Burton-on-Trent, in the County of Derby, Brewer's Chemist, and EDWARD
RALPH MORITZ, of No. 72, Chancery Lane, in the County of Middlesex,
Analytical Chemist, 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 :—
This invention relates to a process for treating raw grain or other amylaceous
substances in such a manner as to render them available for direct use in the
ordinary mashing operations for brewing or distilling.
For this purpose, when raw grain is employed, it is crushed or ground and mixed
with water and green or air dried malt made from barley or other suitable grain.
The proportions of the mixture may vary, practically we find that from ten to
fifteen parts by weight of the malt may be mixed with 100 parts of raw grain.
D.....

page_text: Instead of using the green or air dried malt itself, an infusion of the green or air
dried malt may be employed.
When other amylaceous bodies are used instead of grain, they are in the first
instance, pulped or otherwise reduced to a suitable consistence for admixture.
The materials are thoroughly mixed in a vessel provided with an agitator and
jacketted or otherwise arranged for varying or maintaining the temperature of its
contents, which should not exceed 120° Falir. After digesting for a time, the walls
of the cells containing the starch granules become dissolved, leaving the starch
free to be acted on for saccharification, and thus the whole of the material becomes
so far modified in its constitution that it can be used along with ordinary malt for
production of wort by mashing in the usual way.
By treating grain or amylaceous materials in the manner above described, we
dispense with the gelatinising of the starch at high temperatures, an operation
which is essential in all the known processes for rendering these substances available
for mashing. As the maximum temperature which we employ is not sufficient to
sterilise the material, it is of advantage to add a small proportion of antiseptic such
as bisulphite of lime which will not affect the subsequent process of saccharification
or the flavour of the ultimate product.
Having now particularly described and ascertained the nature of this inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is :-
The herein described process for preparing raw grain or other amylaceous sub-
stances for mashing, by mixing the ground or pulped material with water and green
or air dried malt or infusion thereof and digesting the mixture at a temperature not
exceeding 120° Fahr. thus dissolving the walls of the starch containing cells and
rendering the starch granules free to be acted upon in the subsequent processes of
mashing.
Dated this 16th day of February 1891.
ABEL & IMRAY,
Agents for the Applicants.