Year: 1896

page_text: I, CONRAD ZIMMER, of 24 Sadowa Strasse, Breslau, Germany, Engineer, do
hereby declare the nature of this invention to be as follows:-
According to this invention the barley malt employed as raw material for brewing
beer is separated into two products, of which each one is treated by itself for a
second saccharification, after which both are combined again the farther brewing
process being then completed in the well known manner.
The product No. I (meal) gives a mash poor in diastase which can be boiled,
while product No. II (bran) gives a mash rich in diastase, which must not be boiled
and which consequently does not pass into a boiling vessel. In the following
description the two above described kinds of mash will be respectively referred as
mash I (meal) and mash II (bran), while the mixture of these two will be called
mash III.
After the malt has been separated by any known means into the products I and II
the husks or bran is mashed in a combined mashing and clarifying-vat, being
heated to from 45° to 55° Reamur, and from this mash poor in extract but rich in
diastase, the wort is drawn off and used for mashing product I (ineal) in a mash tun
heated by steam, the mash is saccharated and boiled and is the allowed to stand,
the clear wort being then decanted as far as possible directly into the hop kettle.
The residues remaining in the mash kettle and the mash tun, that is to say the
spent malt and the mash residue, are introduced together into a centrifugal pump or
disintegrator, and the thus combined mash III is passed into the mash tun or mash
kettle, and after the total quantity of mash has passed through the pump, it is passed
into the mashing and clarifying tun, this being done in such manner that the
albuminous particles and small suspended husk particles cannot pass below
the double bottom.
The temperatures are so arranged that the mash III has 58° R. in the tun.
In the centrifugal pump or the disintegrator all the enclosed starch particles that
have not yet been saccharified, are opened up, and saccharified.
After the mash III has been allowed to stand in the usual manner, it is clarified,
which is very rapidly effected and if necessary it is farther treated in the known
manner.
The wort drawn from mash III is combined with the wort from product I.
The further process of boiling the wort is carried out in the usual manner.
By the above described process I have succeeded in obtaining the advantages of
treating the meal without requiring to clarify by means of centrifugal apparatus or
filter presses. Furthermore the advantages are gained of obtaining the theoretical
yield, perfect durability, and purity of flavour.
Dated this 94th day of November 1896.
ABEL & IMRAY,
Agents for the Applicant..

page_text: CONRAD ZIMMER, of 24 Sadowa-strasse, Breslau, in the Empire of Germany,
Brewer's Engineer, do hereby declare the nature of this invention and in
what manner the saine is to be performed, to be particularly described and
ascertained in and by the following statement :-
My invention relates to an improved process for brewing, by which the barley malt
used as a raw material for brewing beer is separated into two materials which are in
the first instance treated each by itself, and are combined only in a second
saccharifying process, whereupon the brewing is terminated by the methods
herotofore generally practised.
The flour constituting the first material gives a mash poor in diastase, which is
boiled, whilst the bran constituting the second material gives a mash rich in diastase,
which is not boiled and therefore never enters a copper. I will hereinafter name the
mash produced from the first material (flour) the first mash, and the mash produced
from the second material (bran) the second mash, whilst the third mash is formed
by combining the first and second mashes.
After the malt has been separated by well-known methods into the first and
second materials the husks forming the second material are mashed in a combined
mashing tun and clearing vat and infused at a temperature of from 45 to 54° R¹.;
from this mash, which is poor in extract but rich in diastase, I draw a wort with
which the first material (four) is mashed in a mashing boiler with a steam heater
and saccharified, then the whole mash is boiled and allowed to stand, and the clear wort
decanted as far as practicable directly into the hop boiler.
The remainders contained in the mashing boiler and in the mashing tun, that is
to say the spent grain and residues of mash, are conveyed at the same time to a
centrifugal or other rotary pump, thereby becoming mixed and producing a third
mash which is pumped to the mashing tun or mashing boiler, and this third mash,
after the entire quantity of the same has passed through the pump, is finally
conveyed to the combined mashing tun and clearing vat so that the particles of
albumin and small suspended fragments of husk cannot pass below the false
bottom.
The temperatures used are such that the third mash has from 58 to 60° R. in
the tun or vat. In the centrifugal pump or in the disintegrator a portion of the
enclosed particles of starch, not saccharified up to that time, is opened up and
then saccharified in the following process.
The
After the third mash has been allowed to stand as usual, the clearing takes place
very rapidly and if necessary sparging is effected in the well-known manner.
wort drawn from the third mash is combined with the wort obtained from the first
material.
The further process of boiling the wort is carried out in the well-known manner.
By this improved process I gain the advantage of treating the flour without
necessitating the clearing by centrifugal apparatus or filter presses, and of obtaining
the theoretic yield and securing the absolute durability and purity of the flavour of
the product.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is;--
A process for brewing, whereby the malt materials (flour and bran) are treated
separately and a mash rich in diastase and a mash poor in diastase are produced, the

page_text: flour being mashed with the extract from the bran, saccharified, boiled and cleared,
the spent grains of this mash and the lixiviated bran being then combined to form a
mash, and the wort extracted from the latter being mixed with the wort first
obtained, substantially as specified.