Wet Bruising Mill for Beer Brewing and Process for Preparing Mash by the use of this Mill.
Year: 1899

page_text: Date of Application, 16th June, 1899
Complete Specification Left, 15th Mar., 1900-Accepted, 14th July, 1900
PROVISIONAL SPECIFICATION.
Wet Bruising Mill for Beer Brewing and Process for Preparing Mash
by the use of this Mill.
We, JEAN SCHMITZ and GOTTFRIED KREUTZER, Directors of the Deutsche
Kapital-Versorgungs-Bank Limited Company of Cologne, Neumarkt 12, in
the Province of Rhineland and Kingdom of Prussia, do hereby declare the nature
of this invention to be as follows:-
The present invention relates to a wet bruising mill for beer brewing and to
a process for preparing mash by the use of this mill.
In the accompanying drawing Figs. 1 and 2 show the wet bruising
mill in two vertical sections or inner views, in which the section
planes are placed diagonally to each other. Fig. 3 shows the apparatus
serving for a special new process for preparing mash by the use
of these wet bruising mills in a vertical cross section or side-view,
while Figs. 4 and 5 show the application of the wet bruising mill in an ordinary
masli apparatus in two different arrangements whereby the mash is considerably
improved.
The wet bruising mill H consists of a box-shaped reservoir supplied in the
interior with various pairs of cylinders. Above there are two toothed cylinders /
with proportionately large teeth of rounded off shape, something like those of
toothed wheel pumps. These cylinders can be adjusted to each other in a hori-
zontal direction, so that their teeth engage each other, more or less deeply according
to need. Somewhat below the toothed cylinders there are besides a pair of smooth
and likewise adjustable cylinders i, il, of which the one is preferably of a larger
and the other of a somewhat smaller diameter, and of which the larger il passes
with a lateral collar 2 closely past i.
The entire mash must pass both pairs of cylinders, and after passing the
cylinders which do not crush but only suck up and press the malt pulp
onwards, is conducted through two guide plates or shoots kas completely as
possible between the crushing cylinders i, i 1.
By the use of this apparatus a perfectly new process for preparing mash in the
breweries may be adopted as also the process hitherto in use be essentially
improved.
The special new process for preparing mash is essentially distinguished from
the one hitherto known and in use consisting in the bruised malt (bruised corn
or grist) being stirred up with water to a pulp in a special vat (foremashing
vat) after which it was further treated in the mash tun, by the malt corn
which so far has only been bruised to malt grist being already sprinkled with
water on its way to a reservoir which not only supplies the place of the fore-
mashing vat as hitherto used, but to a certain extent serves solely as a soaking
box, and then being left in a damp state to itself in this soaking-box so that it
swells, and then, before it arrives at the actual mash tun, having to pass >
peculiarly made foremash tun, which entirely crushes the already very finely

page_text: crushed malt, without destroying the husks which must be preserved in order
to act as a filter layer for the clarification.
Fig. 3 of the accompanying drawing represents the suitable or necessary ap-
paratus for carrying out this process.
The latter consists of the malt-hopper A, the scales B situated under it, the
adjoining bruising-mill C, the tube D leading directly downwards from C with
the rose E, the tube G joined below to the funnel like reduced bottom of the
soaking-box, and the wet bruising-mill H placed below G and above the mash
tun A, and in this instance serving as fore-mash tun.
For this purpose a tube 7, having a number of fine holes below and connected
on the exterior to a cold or warm water pipe, passes above the crushing cylin-
ders i, 1 right through the apparatus H. This tube serves to sprinkle over the
finely crushed malt with the necessary cold or warm water. The cylinders are
preferably driven from the main shaft working the mashing machine.
At the spot where the funnel-shaped bottom of the soaking-tank F passes
over into the tube G, there is a suitable cut-off device e.g. a valve similar to that
used in barley soaking, which is provided with a hand-wheel and is regulated
from the mash tun landing, or, as shown in the drawing, a cock a. The pin of
this cock is provided on the outside with a balance lever from the end of which
a cord or chain is preferably carried upwards over a little pulley f along the
outer side of the mash tun 1 and terminates in a handle d.
The latter may be hung over one of the hooks g and the cock is accordingly
more or less opened, while on d being let go, the falling balance-lever b entirely
closes the cock, when the handle d rests on the angle e serving as guide to the
chain c.
The apparatus H may, as shown in the drawing, be placed above the vat K,
so that the fine malt-pulp produced in H arrives through a pipe or shoot I past
the driving-gear of the mash apparatus K into the latter; or the box H may be
placed directly outside the driving-gear on one side of the mash-tun in such a
manner that the malt pulp falls directly into K through the lower opening in
the bottom of H.
The malt received in A and weighed by the scales B passes between the adjus-
table cylinders of the bruising-mill into the pipe D in which the rose E
moistens the uniformly descending malt-grist, so that it forms a kind of dough
in the tank F where it is finally deposited.
Here the shut-off device a below F is at first closed.
When the soaking of the grist in F has lasted long enough, the valve a is
opened and the dough now passes downwards through the pipe g and goes between
the cylinders and i, i1, when the separate malt grains which may not have been
quite crushed by the bruising-mill, are very finely crushed and rubbed together
with each other without the husks which serve later on as a filter layer during
the clarification and therefore must be damaged as little as possible, being
destroyed at the same time the mashing is done with water of any temperature
through the pipe 7.
From the tank H the whole mash passes into the mashing-tun K as fine mash
pulp or malt milk.
The chief object and advantage of the above described
process and apparatus consists in the extremely easy saccharification of the mash
(malt-milk) as the grains of starch are crushed as finely as possible and are
therefore completely and very quickly subject to the action of the diastase.
By a suitable arrangement of the tube-connection, as shown in Fig. 3 of the
accompanying drawing by the tubes m, no and the three-way-cock p, with the
mash and wort pump P to be found in every brewery, it becomes possible, in case
of its being necessary or desirable, to cause the whole mash to pass the fore mash
apparatus H several successively by pumping it to and fro.
By the above described process all the advantages of working with the hitherto
known wet grist bruising apparatus (which are all based on the system of centri-
fugal and grinding mills) are not only obtained, but also the chief disadvantage.

page_text: caused by working with the latter viz. the destruction of the malt grain husks,
is avoided.
By the use of the same apparatus H which serves as fore-mashing machine in
the process and apparatus described above, an essential improvement therein may
be also obtained while retaining the ordinary mashing process as hitherto em-
ployed.
The improved process is as follows:-
Instead of allowing the mash before it enters the mash tun K to pass through
the fore-mashing machine H and thus crushing the mash very finely without
breaking the husks, the mash is first soaked in the ordinary manner in the
mash tun K, then raised to the most favourable saccharification temperature of
from about 52 to 54 degrees R. (149 to 153 degrees Fahrenheit) and thereupon
allowed to pass through the mill H which served as fore-mashing machine in the
process of the chief patent, into the copper, so that instead of the mash material
the mash itself is very finely crushed without the husks being torn.
In the copper the entire mash is then kept at a temperature between 47 and 60
degrees R. (105 to 135 degrees Fahrenheit) until the saccharification is complete.
The latter process, in consequence of the extremely fine crushing of the malt
grains, takes place very quickly and perfectly. The disintegration is also very
perfect, as with a temperature of from 52 to 54 degrees R. and the energetic mash
a complete soaking through of the entire grain is guaranteed.
The apparatus serving to carry out the above described process and shown
in two different kinds in Figs. 4 and 5 is distinguished from the one first
described by the water tight grist box or soaking tank F being dispensed with
and the mill H being now inserted in the pipe leading from the mash-tun K
to the copper J. A great advantage of this apparatus consists in its being con-
siderably cheaper and much simpler than the one we have first described, and
more especially in the fact that it can be applied without any great alteration, in
any brewing house.
In the accompanying drawing the arrangement is shown in Figs. 4 and 5 in
two different brewing-houses, the difference between them being that in the
arrangement according to Fig. 4, the mash-tun K is higher than the copper J
while it is lower in the arrangement as shown in Fig. 5.
In the former case the mash can flow from K owing to its own fall by means
of the pipe L to the mill H and through the latter into the copper, in the latter
case the mash must be forced up from the vat K through the pump in the
pipe L, so that it can pass into the mill and then flow into the copper.
Dated this 15th day of June 1899.
For JEAN SCHMITZ and GOTTFRIED KREUTZER,
Bernh Brockhues.
Wet Bruising Mill for Beer Brewing and Process for Preparing Mash
by the use of this Mill.
We, JEAN SCHMITZ and GOTTFRIED KREUTZER, Directors of the Deutsche
Kapital-Versorgungs-Bank Limited Company of Cologne, Neumarkt 12, in
the Province of Rhineland and Kingdom of Prússia, 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:-
-
The present invention relates to a wet bruising mill for beer brewing and to
a process for preparing mash by the use of this mill.
In the drawing filed with the Provisional Specification Figs. 1 and 2 show

page_text: the wet bruising mill in two vertical sections or inner views in which the section
planes are placed across to each other. Fig. 3 shows the apparatus serving for a
special new process for preparing mash by the use of these wet bruising
mills in a vertical cross section side-view, while Figs. 4 and 5
show the application of the wet bruising mill in an ordinary mash appara-
tus in two different arrangement whereby the mash is considerably improved.
The wet bruising mill H consists of a box-shaped reservoir supplied in the
interior with various pairs of cylinders. Above there are two toothed cylinders h
with proportionately large teeth of rounded off shape, something like those of
toothed wheel pumps. These cylinders can be adjusted to each other in a hori
zontal direction, so that their teeth engage each other, more or less deeply accord-
ing to need. Somewhat below the toothed cylinders there are besides a pair of
smooth and likewise adjustable cylinders i, ₁ of which the one is preferably
of a larger and the other of a somewhat smaller diameter, and of which the
larger passes with a lateral collar closely past i.
The entire mash must pass both pairs of cylinders, and after passing the
cylinders which do not crush but only suck up and press the malt pulp
onwards, is conducted through two guide plates or shoots k as completely as
possible between the crushing cylinders i, .
By the use of this apparatus a perfectly new process for preparing mash in
the breweries may be adopted as also the process hitherto in use be essentially
improved.
The special new process for preparing mash is essentially distinguished from
the one hitherto known and in use consisting in the bruised malt (bruised corn
or grist) being stirred up with water to a pulp in a special vat (fore-mashing vat)
after which it was further treated in the mash tun, by the malt corn which
so far has only been bruised to malt grist being already sprinkled with water
on its way to a reservoir which not only supplies the place of the fore-mashing
vat as hitherto used, but to a certain extent serves solely as a soaking box, and
then being left in a damp state to itself in this soaking-box, so that it swells
and then, before it arrives at the actual mash tun, having to pass a peculiarly
made fore-mash tun, which entirely crushes the already very finely crushed malt,
without destroying the husks which must be preserved in order to act as a filter
layer for the clarification.
"Fig. 3 of the drawing filed, with the Provisional Specification represents the
suitable or necessary apparatus for carrying out, this process.
The latter consists of the malt-hopper A, the scales B situated under it, the
adjoining bruising-mill C, the tube 1 leading directly downwards from C with
the rose E, the tube G joined below to the funnel like reduced bottom of the
soaking-box, and the wet bruising-mill H placed below G and above the mash
tun K, and in this instance serving as fore-mash tun.
For this purpose a tube 7 having a number of fine holes below and connected
on the exterior to a cold or warm water pipe, passes above the crushing cylin-
ders, right through the apparatus H. This tube serves to sprinkle over
the finely crushed malt with the necessary cold or warm water. The cylinders
are preferably driven from the main shaft working the mashing-machine.
At the spot where the funnel-shaped bottom of the soaking-tank F passes over
into the tube G, there is a suitable cut-off device e.g. a valve similar to that
used in barley soaking which is provided with a hand-wheel and is regulated
from the mash tun landing, or, as shown in the drawing, a cock a.
The pin
of this cock is provided on the outside with a balance lever from the end of which
a cord or chain is preferably carried upwards over a little pulley F along the
outer side of the mash tun F and terminates in a handle d.
entirely
The latter may be hung over one of the hooks g and the cock is accordingly
more or less opened, while, on being let go the falling balance-lever
closes the cock, when the handle & rests on the angle e, serving as guide to the
chain c.

page_text: The apparatus H may, as shown in the drawing, be placed above the vat K,
so that the fine malt-pulp produced in H arrives through a pipe or shoot I past
the driving-gear of the mash apparatus K into the latter; or the box H may be
placed directly outside the driving-gear on one side of the mash-tun in such a
manner that the malt pulp falls directly into K through the lower opening in
the bottom of H.
The malt received in A and weighed by the scales B. passes between the adjus-
table cylinders of the bruising-mill into the pipe D in which the rose E moistens
the uniformly descending malt grist, so that it forms a kind of dough in the
tank F where it is finally deposited.
Here the shut-off device a below F is at first closed.
When the soaking of the grist in F has lasted long enough, the valve a is
opened and the dough now passes downwards through the pipe 9 and goes
between the cylinders h and i, i,, when the separate malt grains which may not
have been quite crushed by the bruising-mill, are very finely crushed and rubbed
together with each other without the husks which serve later on as a filter
layer during the clarification and therefore must be damaged as little as possible,
being destroyed at the same time the mashing is done with water of any tem-
perature through the pipe 7.
From the tank H the whole mash passes into the mashing-tun K as fine mash
pulp or malt milk. The chief object and advantage of the above described
process and apparatus consists in the extremely easy saccharification of the mash-
(malt-milk) as the grains of starch are crushed as finely as possible and are there-
fore completely and very quickly subject to the action of the diastase.
By a suitable arrangement of the tube-connection, as shown in Fig. 3 of the
drawing filed with the Provisional Specification by the tubes m, n, o and the
three way cock P, with the mash and wort pump P to be found in every brewery,
it becomes possible in case of its being necessary or desirable to cause the whole
mash to pass the fore-mash apparatus H several times successively by pumping
it to and fro.
By the above described process all the advantages of working with the hitherto
known wet grist bruising apparatus (which are all based on the system of centri-
fugal and grinding mills) are not only obtained, but also the chief disadvantage
caused by working with the latter viz., the destruction of the malt grain husks,
is avoided.
By the use of the same apparatus H which serves as fore-mashing machine in
the process and apparatus described above, an essential improvement therein may
be also obtained while retaining the ordinary mashing process as hitherto
employed.
The improved process is as follows:-
Instead of allowing the mash before it enters the mash-tun K to pass through
the fore-mashing machine H and thus crushing the mash very finely without
breaking the husks, the mash is first soaked in the ordinary manner in the mash
tun K, then raised to the most favourable saccharification temperature of from
about 52 to 54 degrees R. (149 to 153 degrees Fahrenheit) and thereupon allowed
to pass through the mill H into the copper, so that instead of the mash material
the mash itself is very finely crushed without the husks being torn.
In the copper the entire mash is then kept at a temperature between 47 and 60
degrees R. (105 to 135 degrees Fahrenheit) until the saccharification is complete.
The latter process, in consequence of the extremely fine crushing of the malt
grains, takes place very quickly and perfectly. The disintegration is also very
perfect, as with a temperature of from 52 to 54 degrees R. and the energetic mash
a complete soaking through of the entire grain is guaranted.
The apparatus serving to carry out the above described process and shown in
two different kinds in Figs. 4 and 5 is distinguished from the one first described
by the water tight grist box or soaking tank F being dispensed with and the
mill H being now inserted in the pipe leading from the mash-tun K to the

page_text: '
copper J. A great advantage of this apparatus consists in its being considerably
cheaper and much simpler than the one we have first described, and more
especially in the fact that it can be applied without any great alteration in any
brewing house.
In the drawing filed with the Provisional Specification the arrangement is
shown in Figs. 4 and 5 in two different brewing-houses, the difference between
them being that in the arrangement according to Fig. 4, the mash-tun K is
higher than the copper J while it is lower in the arrangement as shown in Fig. 5.
In the former case the mash can flow from K owing to its own fall by means of
the pipe L to the mill H and through the latter into the copper, in the latter case
the mash must be forced up from the vat K through the pump P in the pipe L,
60 that it can pass into the mill and then flow into the copper.
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). A wet bruising mill H for beerbrewing, consisting of a box-shaped reser-
voir, supplied in the interior with 2 toothed cylinders h, with proportionately
large teeth of rounded off shape, adjustable to each other in a horizontal direc-
tion, smooth and likewise adjustable cylinders i, of which is preferably
larger in diameter and passes with a lateral collar closely past, the cylin-
dersi, lying below the 2 cylinders h, and 2 guide plates or shoots k conducting
the entire mashi, after having passed the cylinders h, between the crushing
cylinders i, .
2). A process for preparing mash by the use of the mill claimed under 1),.
thereby characterised that the mill corn is already sprinkled with water on
its way to a reservoir, serving as a soaking-box, then left in the latter to itself
in a damp state, so that it swells, and then is guided to the actual mash tun,"
but, before arriving there have to pass the wet bruising mill claimed under 1).
and serving in this instance as a peculiarly shaped fore mash tun, in which the
malt, already very finely crushed, is entirely crushed without destroying 'the
husks, which must be preserved in order to act as a filter layer for the clarifi-
cation.
Dated this 14th day of March 1900
For JEAN SCHMITZ and GOTTFRIED KREUTZER,
Bernh. Brockhues.