Apparatus for the Preparation of Wort.
Year: 1894

page_text: Date of Application, 10th July, 1894
Complete Specification Left, 2nd May, 1895-Accepted, 8th June, 1895
PROVISIONAL SPECIFICATION.
Apparatus for the Preparation of Wort.
I, Dr. CARL RACH, of 931 North Ashland Avenue, Chicago, Illinois, United
States of America, Engineer, do hereby declare the nature of this invention to
be as follows:-
:-
"
My invention relates to apparatus for the preparation of wort from malt or
natural cereals, or both, and has for its object to provide means whereby the
manufacture of such wort is facilitated. It consists mainly in the employment for
"cooker
this purpose of a special construction of an apparatus which is termed a
in which cereals are subjected to the action of steam and water under pressure, in
combination with that of stirrers, whereby the cereals are swelled and softened to
such an extent that upon their being then conveyed into the mash tun, where they
are brought together with malt, they will readily dissolve into the form of dextrine
and sugar.
For this purpose the said cooker is constructed as follows. A cylindrical vessel
closed by a domed top and having a conical lower end terminating in a bend with a
discharge pipe closed by a slide valve, has near the lower end of the cylindrical part
a horizontal shaft extending across it, which carries a number of radial arms of
varying length which project down into the conical end. The one end of the shaft
passes through a stuffing box in the side of the vessel and receives rotary motion
through a pulley or other gear, whereby the arms are made effectually to stir up
the charge within the vessel. Round the upper part of the conical end, as also in
the bend at the lower end of the same, are provided a number of nozzles connecteri
externally by pipes having stop cocks with steam and water mains, whereby in the
first instance water can be introduced into the vessel through the nozzles and
afterwards the necessary steam for cooking the cereals. By the above described
arrangement of the nozzles round the upper part of the cone and at two or more
points of the bend at bottom, a very uniform distribution of the steam throughout
the charge is effected, and this effect is materially increased by providing the
nozzles with inward projecting cylindrical or spherical extensions which are formed
with perforations or slits through which the steam issues in all directions and in a
finely divided condition among the contents of the cooker. On the domed top of
the vessel is fixed a pipe of comparatively large diameter, such as 4 inches, which
is closed by a valve, and the object of which is to allow the cooking to take place
at the commencement for a short time at atmospheric pressure by opening the said
valve.
This pipe is by preference connected at its outer end to a surface condenser of
suitable construction, such as a chamber through which pass small pipes in which
the steam passing away from the cooker is condensed and the water of condensation
discharged. By this means the greater part of the heat passing off with the steam
is taken up by the condensing water which after circulating through the chamber,
can be utilized elsewhere, while at the same time the objectionable odour of the oil
of the grain carried off by the steam is prevented from pervading the brewery.
After thus boiling the grain at low pressure for some time the valve is closed and
the charge is subjected to the action of steam, while at the same time it is stirred by
the revolving arms, this process being continued at a temperature somewhat above
boiling point until the pressure in the cooker has reached about forty five pounds.
The slide valve in the bottom bend is then opened and the charge is forced out by

page_text: the steam pressure through the ascending discharge pipe into the mash tun above,
where it is mixed with the malt, a small proportion of which may have been mixed
with the cereals in the cooker in the first instance.
The pipe through which the mash is forced up to the mash tun is connected at its
upper end to a macerating apparatus, which consists of a number of short cylinders
or rings bolted together by flanges so as to constitute a continuation of the said
pipe. Each such ring has a transverse diaphragm in which are formed one or more
radial slits having sharp serrated edges, the slits being situated in different positions
in the consecutive rings, so that as the mash from the cooker is forced through the
macerator the soft solid portions in passing consecutively through the several
serrated slits in a serpentine direction, are effectually macerated into a fine pulp, in
which form the mash is delivered from the lower end of the macerator into the mash
tun. The said lower end projecting into the tun is by preference enlarged in
diameter and has its opening partially closed by a coned disc adjustable by means
of a screw so as to leave a narrow annular opening through which the mash issues
in the form of a conical spray so as to be uniformly distributed over the contents of
the mash tun.
In the upper part of the cooker vessel is arranged a pipe connected externally
with a hot and cold water supply and having internally a number of jets or
sprinklers through which hot or cold water spray is introduced into the cooker for
regulating the temperature of the mash, or for sparging or washing the vessel out
after the cooked charge has been forced out of it.
The said internal sprinklers are formed with openings that are partly closed by
a coned disc, adjustable by means of a screw, so as to leave a narrow annular orifice
through which the water issues in a cone of spray so as to be very uniformly
distributed over the mash.
A manhole is provided at top capable of being closed steam tight by a cover,
through which the charge of cereals is introduced in the first instance.
The cooker is provided with a thermometer, a pressure gauge and a safety valve,
for enabling the temperature and steam pressure employed to be controlled.
Dated this 10th day of July 1894.
ABEL & IMRAY,
Agents for the Applicant.
Apparatus for the Preparation of Wort.
1, Dr. CARL RACH, of 931 North Ashland Avenue, Chicago, Illinois, United
States of America, Engineer, 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:-
"
My invention relates to apparatus for the preparation of wort from malt or
natural cereals, or both, and has for its object to provide means whereby the
manufacture of such wort is facilitated. It consists mainly in the employment for
this purpose of a special construction of an apparatus which is termed a "cooker
in which cercals are subjected to the action of steam and water under pressure, in
combination with that of stirrers, whereby the cereals are swelled and softened to
such an extent that upon their being then conveyed into the mash tun, where they
are brought together with malt, they will readily dissolve into the form of dextrine
and sugar.
For this purpose the said cooker is constructed as I will describe with reference
to the accompanying drawings, in which
Fig. 1 shews an elevation, Fig. 2 a vertical section to an enlarged scale,

page_text: Figs. 3 and 4 shew horizontal sections taken respectively on lines X X
and Y Y, Fig. 2 and
Figs. 5 to 12 shew enlarged details.
The apparatus consists of a cylindrical vessel A closed by a domed top A' and
having a conical lower end A' terminating in a bend A' to which is attached
a discharge pipe B closed by a slide valve B. Near the lower end of A is provided
a horizontal shaft C passing through stuffing boxes serving as bearings and provided
at one end with a belt pulley or other driving gear, which shaft carries a number
of radiating arms D of varying length, which project down into the conical
end A and, in being rotated, effectually stir the charge within the vessel.
up
Round the upper part of the conical end A' are provided a number of nozzles E
projecting into the vessel and connected externally to a circular pipe E¹ which in
its turn is connected to a steam supply pipe E E, provided with shut-off cocks,
through which pipes and nozzles steam can be admitted to the charge in the
vessel A.
Other nozzles E are also provided in the bottom of the bend A., connected to the
supply pipe E' by a pipe E. By the above described arrangement of the nozzles
round the cone A' and in the bend A' a very uniform distribution of the steam in
the charge will be effected, and in order still farther to increase this effect I prefer
to construct the nozzles E as shewn to an enlarged scale at Figs. 5 and 6, that is to
say, with either a cylindrical or a spherical extension, in which are formed either
narrow slits, as shewn, or fine perforations, so that the steam will issue therefrom
in a considerable number of fine jets, and thus become effectually dispersed among
the charge in the vessel. The pipe E is also connected to a water supply pipe F
so that on closing the steam pipe valves and opening that on the water pipe, water
can be admitted through the nozzles E into the charge instead of steam.
On the top A' of the vessel is a pipe G of comparatively large diameter, such as
four inches, which can be closed by a valve G¹ and the object of which is to allow
the cooking to take place at the commencement for a short time at atmospheric or
lower pressure, the pipe being by preference connected to a surface condenser
of suitable known construction, such as a chamber through which pass small pipes
in which the steam passing away from the vessel A is condensed and the water of
condensation discharged. By this means the greater part of the heat passing
off with the steam is taken up by the condensing water, which, after circulating
through the chamber can be utilised elsewhere, while at the same time the
objectionable odour of the oil of the grain carried off by the steam is prevented from
pervading the brewery.
The charge of cereals is introduced into the vessel A through a manhole H,
which is then closed by a cover I, that can be raised and lowered by a lever J.
A sufficient quantity of water having been admitted through the pipe F, steam is
admitted through the nozzles E, the pipe G being in the first instance left open so
as to boil the charge at a low pressure. When this has been done to the required
extent, the valve G¹ is closed, so that by the continued admission of steam, the
charge is now boiled at the desired pressure above the atmosphere, while at the
same time it is effectually stirred up by the revolving arms D, the process being
continued at a temperature somewhat above boiling point until the pressure in the
cooker A has reached about forty five pounds.
The slide valve B' in the pipe B is then opened and the charge is forced out by
the steam pressure through the ascending pipe B into the mash tun K, where it is
mixed with the malt, a small proportion of which may have been mixed with the
cereals in the cooker in the first instance. Before passing into the mash tun from
the pipe, it is made to pass through a macerating apparatus L, the construction of
which is shewn to an enlarged scale in vertical section at Fig. 7 and in horizontal
sections at Fige. 8, 9, 10, 11, taken respectively on lines 1-1, 2-2, 3-3 and 4-4,
of Fig. 7. It consists of a number of short cylinders or rings L forming a
continuation of the pipe B and having interposed between them discs L', having
slits L with sharp serrated edges, as shewn, the positions of these slits being

page_text: changed in each successive disc, as shewn at Figs. 8 to 11, so that as the charge
from the cooker A is forced by the steam pressure through the macerator, the soft
solid portions in passing consecutively through the several serrated slits in a
serpentine direction, are effectually macerated into a fine pulp, in which form the
mash is delivered from the lower end of the macerator into the mash tun. The
lower end is by preference conically enlarged, as shewn, and has its opening closed
all but a narrow annular opening by means of a conical disc M adjusted in position
by a screw N, so that the mash issues in the form of a conical spray so as to be
uniformly distributed over the contents of the mash tun.
In the upper part of the cooker vessel A is arranged a circular pipe O connected
externally by a pipe F with the water supply F, and carrying a number of jets or
sprinklers P through which water spray is introduced into the cooker for regulating
the temperature or for sparging or washing out the vessel after the cooked charge
has been forced out. These sprinklers are by preference constructed as shewn
at Fig. 12, the nozzle P being closed all but a narrow annular opening by a disc or
valve Q the position of which is regulated by a screw R, so that the water issues
in the form of a conical spray so as to be very uniformly distributed in the
vessel.
The cooker is provided with a thermometer S pressure gauge T water gauge U,
and safety valve V, for enabling the temperature, amount of charge and pressure
employed to be accurately controlled.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that what I
claim is:-
1. Apparatus for the preparation of wort consisting of the combination of a closed
vessel A with coned bottom part A' communicating by a bend A8 and valve B' with
a pipe B for discharging the contents into a mash tun or other receptacle, a shaft C
with revolving stirrers D nozzles E arranged round the coned part A2 and below
the bend A' for the supply of water and steam to the charge, a large sized pipe G
at top with valve G₁ for the escape of steam during the first part of the cooking
process, and sprinklers P for distributing water over the charge in the cooker,
substantially as herein described.
2. The use in combination with the cooking vessel referred to in the preceding
claim, of steam and water nozzles E with perforated or slit cylindrical or spherical
extensions, for effectually distributing the steam and water throughout the charge
in the vessel substantially as described with reference to Figs. 2, 4, 5 and 6 of the
drawings.
3. The use, for reducing to pulp the boiled granular material discharged from a
cooking vessel, of a macerating apparatus consisting of a tubular chamber such as L
in which are a number of superposed discs or diaphragms L' having slits with
serrated edges, through which the material is made to pass in serpentine direction
substantially as described with reference to Figs. 7 to 11 of the drawing.
4. Apparatus for the preparation of wort combined and operating as herein
described with reference to the accompanying drawings.
C
100°
ABEL & IMRAY,
Agents for the Applicant.