Process and Brewery Apparatus for the Continuous Production of Beer.
Year: 1899

page_text: Date of Application, 20th Sept., 1899
Complete Specification Left, 20th June, 1900-Accepted, 18th Aug., 1900
PROVISIONAL SPECIFICATION.
Process and Brewery Apparatus for the Continuous Production of
Beer.
We, GOTTFRIED KREUTZER and JEAN SCHMITZ, Managers of the Deutsche
Kapital Versorgungs Bank, G. m. b. H. (Limited Company), both of 12,
Neumarkt, of Cologne, in the Province of Rhineland and Kingdom of Prussia,
do hereby declare the nature of this invention to be as follows:
All our great brewing houses of to day suffer from the great disadvantage of
their efficiency being very limited, since in most of them a continuous working
i.e. brewing is impossible, and in the rest only to a limited degree, the working
time .e. the length of the single brewing process being very long.
With a simple brewing apparatus consisting of two chief vessels viz. 1) mash
tun and clearing vat, 2) mash and wort copper a boiling according to a process
still in use at present always lasts from 12-13 hours, and even when Schmitz's
process (English Patent No. 28579/1897) is employed it still takes from 8-9
hours. With our most efficient double brewing apparatus consisting of four
chief vessels viz.: 1) mash tun, 2) clearing vat, 3) mash copper, 4) wort or
beer copper, the time necessary for each boiling when the work is carried out
uninterruptedly is always from 8-10 hours, so that within 24 hours at most
as many as three boilings can be made. But the double brewing apparatus,
apart from the greater cost of purchasing and working it, needs nearly twice
as much space for fitting it up as a simple brewing apparatus, a fact which,
especially in thickly built towns, where there is already a want of room and
space is very dear, has a very damaging effect.
The object of the present invention is to offer the brewer a process and brew-
ing-apparatus which based on the application of the Schmitz brewing method,
are unequalled as regards efficiency and cheapness, on the one hand making
use of the extraordinary high yields of the Schmitz process while working con-
tinuously, whereas on the other hand: 1) the brewing apparatus does not take
more space than an ordinary simple apparatus, 2) the brewing apparatus, since
it only makes use of three chief vessels, is cheaper as regards the original cost
and working expenses than otherwise a double brewing apparatus, 3) since
with the new process and with the new brewing apparatus a boiling can be made
every 4 to 5 hours, the production of beer is in the same time very consider-
ably greater (almost 60 %) than with all other processes when using the expen-
sive double brewing apparatus, the size of the coppers being equal in both cases.
In the accompanying drawings Fig. 1 and 2. (Sheet 1) represent a plant of
the new brewing establishment in a front view with a section through the mash
tun a and the clearing vat e and in a view from above, Fig. 3 (Sheet 2) repre-
sents a side view of Fig. 1, and on Sheet 3, a diagram of the duration of the
different boilings and the times necessary for the different operations in the
different apparatus is given with a short explanation of the manner of the
illustrating the single operations in the diagram.
The new process is distinguished from those hitherto known by the fact that

page_text: in order to reduce the time of drawing off as much as possible, the clarification
of the wort is not delayed until the brewing copper is empty and ready to
receive it, but is already begun when the copper is being used for the previous
boiling, the wort being cleared during this time in the mash tun, and not until
afterwards, when the copper is empty, being further cleared therein, and at the
same time the wort that has been previously put into the mash tun being allowed
to flow in.
Naturally, this does not refer to the first boiling, but, beginning from the
second, to all boilings that follow each other continuously.
The new brewing establishment consists essentially of three apparatus, or as
the brewer says, chief vessels (not counting, naturally, the other pumps, pipes,
and the like, belonging to every brewery on the Schmitz system, these been
assumed as already belonging to every brewery) viz.:
1.) The mash tun a which at the same time is the mash copper containing
a suitable mash and agitator apparatus and fitted below with a double mouth c
or d to be used alternately with a three-way-cock or several single cocks, for
mash and wort, as will be seen from the drawing.
2) The clearing vat e with a machinery for loosening up and driving out the
grains..
3) The wort and beer copper f, also called hop boiler with agitator.
All other parts are exactly the same and arranged in the same manner as in
every other brewery.
If these three vessels are fitted up in a suitable manner, as shown in detail in
a special example in the drawing, and if the new process of working be adopted,
it is possible to carry out the Schmitz brewing process in such a manner that,
with only three chief vessels, in every 4 to 5 hours a boiling of beer is finished
an efficiency which up to to-day is unattained and quite new.
The manner of working in detail is as follows:
In the Schmitz process the mashing process lasts about from 1% to 2 hours
(absolute decoction), the clearing process from 4 to 42 hours, and the wort boil-
ing process inclusive the drawing off from 2 to 2
hours.
2
In order to be quite sure we take the maximum numbers 2 + 4 + 2½ and
base the specification on them.
In the ordinary manner, as in every other brewery, the malt grist (in this
case the finest grist or malt flour) coming from the grist box is mashed in a
by a preliminary mashing cylinder.
Here the mashing process is carried out according to Schmitz so that after
13 to 2 hours the mashing can be finished in the clearing vat e which is pre-
viously heated.
The clearing commences at once in e after from 5-10 minutes, and lasts under
ordinary circumstances about 4 hours. After the process of clearing is over,
the entire wort is in the wort or beer copper f where it already is converted
into beer in about 2½ hours and is drawn off i.e. pumped into the cooler.
In the meanwhile, 2 hours before the clearing in e was finished, mashing had
already been carried out in a.
The clearing vat e has, during this time, been emptied of the malt-husks,
cleaned and polished, and therefore the mash can be allowed immediately to
pass down from a to e and be mashed; the clearing of the boiling II can then
immediately recommence.
At this time, however, the boiling I in the wort copper f that has just been
cleared, is converted into beer, the operation lasting 2 hours.
The wort copper is therefore not free, so as to be able to receive the wort
flowing from e during these 2½ hours. The mash tuna, on the other hand,
is during the same time not used for its real purpose, which is of great advantage
to the unhindered progress of the boiling II, since, so long as the copper is not
being used for the first boiling, the empty mash tun can be employed for collect-
ing the wort coming from e.

page_text: This is done by the wort being sucked out of the clearing vat by means of
the wort pump through the pipes g, i, after the mouth h has been closed by
means of the three-way-cock k and sucked from the clearing vat upwards into
the mash tun a..
Thus the wort flowing from e during the first 2½ hours of the clearing pro-
cess, is pumped to a by the wort pump from where, after boiling I in fis
ready and has been removed, it is carried to the copper f in a few minutes after
the cock or slide in the pipe d has been opened or the three-way-cock below a
has been adjusted.
Thus again becomes free for the mashing for boiling III.
The clearing process nevertheless now continues for the remaining 12 hours
without any interference (the stuff instead of being pumped to a from e is cleared
as usual direct from e towards f) a is then not used again for the clearing until
at the next boiling during the first 2 hours.
The alternate use of the vessels a and f during the clearing process for the
reception of the wort that flows off, is very simple, and, as far as attendance
goes, only necessitates the corresponding adjustment of the cocks or slides and
the putting on or off of the wort pumps at the suitable time.
In this manner the various brewing processes are carried out in such a manner
that a new. boiling can be made every 4 to 5 hours.
The accompanying representation of the successive brewing processes clearly
shows this manner of working.
All three vessels are therefore, deducting the short time used for cleaning,
continually at work.
Dated this 16th day of September 1899.
For GOTTFRIED KREUTZER and
JEAN SCHMITZ,
Bernh. Brockhues.
COMPLETE SPECIFICATION.
Process and Brewery Apparatus for the Continuous Production of
Beer.
We, GOTTFRIED KREUTZER and JEAN SCHMITZ, Managers of the Deutsche
Kapital Versorgungs Bank, G. m. b. H. (Limited Company) both of 12,
Neumarkt, of Cologne, in the Province of Rhineland and Kingdom of Prussia.
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:
-
All our great brewing houses of to day suffer from the great disadvantage of
their efficiency being very limited, since in most of them a continuous working
i.e. brewing is impossible and in the rest only to a limited degree, the working
time .e., the length of the single brewing process being very long.
With a simple brewing apparatus consisting of two chief vessels viz. 1) mash
tun and draining vat, 2) mash and wort copper a boiling according to a process
still in use at present always lasts from 12-13 hours, and even when Schmitz's
process (English Patent No. 28579/1897) is employed it still takes from 8-9
hours. With our most efficient double brewing apparatus consisting of four
chief vessels, viz.: 1) mash tun, 2) draining vat, 3) mash copper, 4) wort or
beer copper, the time necessary for each boiling when the work is carried out
uninterruptedly is always from 8-10 hours, so that within 24 hours at most
as many as three boilings can be made. But the double brewing apparatus,

page_text: apart from the greater cost of purchasing and working it, needs nearly twice
as much space for fitting it up as a simple brewing apparatus, a fact which,
especially in thickly built towns, where there is already a want of room and
space is very dear, has a very damaging effect.
The object of the present invention is to offer the brewer a process and brew-
ing-apparatus, which based on the application of the Schmitz brewing method,
are unequalled as regards efficiency and cheapness, on the one hand making
use of the extraordinary high yields of the Schmitz process while working con-
tinuously, whereas on the other hand: 1) the brewing apparatus does not take
more space than an ordinary simple apparatus, 2) the brewing apparatus, since
it only makes use of three chief vessels, is cheaper as regards the original cost
and working expenses than otherwise a double brewing apparatus, 3) since
with the new process and with the new brewing apparatus a boiling can be made
every 4 to 5 hours, the production of beer is in the same time very consider-
ably greater (almost 60 %) than with all other processes when using the expen-
sive double brewing apparatus, the size of the coppers being equal in both cases.
In the drawings filed with the Provisional Specification Fig. 1 and 2 (Sheet 1)
represent a plant of the new brewing establishment in a front view with a section
through the mash tun a and the draining vat e and in a view from above,
Fig. 3 (Sheet 2) represents a side view to Fig..1, and on Sheet 3, a diagram
of the duration of the different boilings and the times necessary for the different
apparatus is given with a short explanation of the manner in which the single
operations are, shown in the diagram.
The new process is distinguished from those hitherto known by the fact that
in order to reduce the time of drawing off as much as possible, the drainage of
the wort is not delayed until the brewing copper is empty and ready to receive
it, but is already begun when the copper is still being used for the previous
boiling. The wort is drained during this time in the mash tun, and not until
afterwards, when the copper is empty, it is further drained therein, and at the
same time that part of the wort that has been previously drained into the mash
tun is now allowed to flow onto the other part which is drained into the copper.
Naturally this does not refer to the first boiling, but, beginning from the
second, to all boilings that follow each other continuously.
The new brewing establishment consists essentially of three apparatus, or as
the brewer says, chief vessels (not counting, naturally, the other pumps, pipes,
and the like, belonging to every brewery on the Schmitz system, these been
assumed as already belonging to every brewery) viz.:
1) The mash tun which at the same time is the mash copper containing a
suitable mash and agitator apparatus, and fitted below, as will be seen from the
drawing with two mouths c and d for mash and wort which mouths are used
alternately by means of a suitable device for closing the one and opening the
other, as for instance a three-way-cock below a in the outlet from which branch
the two mouths, or a single valve slide or cock b in each mouth as designed in
the drawing.
2) The draining vat e with a machinery for loosening up and driving out the
grains.
3) The wort and beer copper f, also called hop boiler with agitator
All others parts are exactly the same and arranged in the same manner as
in every other brewery.
If these three vessels are fitted up in a suitable manner, as shown in detail in a
special example in the drawing filed with the Provisional Specification, and if
the new process of working be adopted, it is possible, to carry out the Schmitz
brewing process in such a manner that, with only three chief vessels, in every
4 to 5 hours a boiling of beer is finished, an efficiency which up to to-day is
unattained and quite new.
The manner of working in detail is as follows:
In the Schmitz process the mashing process lasts about from 1 to 2 hours

page_text: aining process
boiling process inclusive the drawing off from 2 to 2
12, или
hours.
In order to be quite sure we take the maximum numbers 2 + 4 + 2½ and
base the specification on them.
In the ordinary manner, as in every other brewery, the malt grist, (in this
case the finest grist or malt flour) coming from the grist box is mashed in by
a preliminary mashing cylinder.
Here the mashing process is carried out according to Schmitz, so that after
13 to 2 hours the mashing can be finished in the draining vat e which is
previously heated.
1
The draining commences at once in e after from 5-10 minutes, and lasts
under ordinary circumstances about 4 hours. After the process of draining
is over, the entire wort is in the wort or beer copper f where it already is con-
verted in to beer in about 22 hours and is drawn off i.e. pumped into the cooler.
In the meanwhile, 2 hours before the draining in e was finished, mashing had
already been carried out in a.
The draining vat e has, during, this time, been emptied of the malt-husks,
cleaned and polished, and therefore the mash can be allowed immediately to
pass down from a to e and be mashed; the draining of the boiling II can then
immediately recommence.
At this time, however, the boiling I in the wort copper f that has just been
drained, is converted into beer, the operation lasting 2 hours. The wort
copper is therefore not free, so as to be able to receive the wort flowing from e
during these 2 hours. The mash tun w, on the other hand, is during the
same time not used for its real purpose, which is of great advantage to the un-
hindered progress of the boiling II, since, so long as the copper is not being
used for the first boiling, the empty mash tun can be employed for collecting
the wort coming from c.
This is done by the wort being sucked out of the draining vat by means of
the wort-pump through the pipes g, i, after the mouth h has been closed by
means of the three-way-cock k and sucked from the draining vat e upwards into
the mash-tun a.
Thus the wort flowing from e during the first 2 hours of the draining pro-
cess, is pumped to a by the wort pump from where, after boiling I in f is
ready and has been removed, it is carried to the copper f in a few minutes
after the cock or slide in the pipe d has been opened (or the three-way-cock
below a has been adjusted).
Thus a again becomes free for the mashing for boiling III. The draining
process nevertheless now continues for the remaining 11½ hours without any
interference (the stuff, instead of being pumped to a from e is drained as usual
direct from towards f) a is then not used again for the draining until at
the next boiling during the first 2 hours.
The alternate use of the vessels and ƒ during the draining process for the
reception of the wort that flows off, is very simple, and, as far as attendance
goes, only necessitates the corresponding adjustment of the cocks or slides and
the putting on or off of the wort pumps at the suitable time.
In this manner the various brewing processes are carried out in such a manner,
that a new boiling can be made every 4%, to 5 hours.
The representation filed with the Provisional Specification of the successive
brewing processes clearly shows this manner of working. All three vessels are
therefore, deducting the short time used for cleaning, continually at work.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that what
we claim is:
1) Process for the continuous production of beer in the shortest time with
3 chief vessels while making use of the Schmitz brewing method (English Patent

page_text: No. 28579/1897) thereby characterized that the drained wort is carried off and
collected in two lots, at first, while the copper is still being used for the pre-
ceding boiling by pumping it into the then empty mash tun, but, later on,
direct into the copper, the wort which has previously been put into the mash
tun, being simultaneously allowed to flow into the latter, so that none of the
3 vessels, apart from the time necessary for cleaning, remains idle.
2). The brewing apparatus for the continual production of beer while making
use of the process characterized under Claim 1), distinguished by the use of
only 3 chief vessels: 1) the mash tun a, 2) the draining vat e, 3) the wort
and beer copper having each in its bottom a discharge-pipe c, d, that can be
closed by a cock or the like, for conducting the mash to the draining vat, or the
wort to the brewing copper, connected in such a manner with pump, etc., that
it is possible at first to allow the mash to flow from the mash tun into the lower
lying draining vat, then to allow wort to flow from the latter, as well as from
the mash tun, into the brewing copper, and finally to pump up wort from the
draining vat into the mash tun.
1000
For GOTTFRIED KREUTZER and
JEAN SCHMITZ,
B. Brockhues.