ECONOMICAL PREPARATION OF BREWERS DISTILLERS AND VINEGAR MAKERS WORTS
Year: 1884

page_text: I CHARLES ARKCOLL of Lion Brewery Chatham in the County of Kent Brewer
do hereby declare the nature of my Invention for "ECONOMICAL PREPARATION OF
BREWERS DISTILLERS AND VINEGAR MAKERS WORTS" to be as follows:-
The Invention has for its object, the economical preparation of brewers distillers
and vinegar makers worts.
The grain by preference either rice or maize is to be first disintegrated and
where necessary the husk germ or other objectionable matter removed it is then
placed in a vessel and there mixed with from two to four barrels of water for
every 336 lbs. and the temperature raised by steam. The temperature is to be
sustained and the mixing continued till the starch cells are ruptured to an extent
sufficient to permit of the subsequent action of diastace on them. I employ by
preference a temperature exceeding 212° and at the end of the operation I allow
the steam to blow off in order that it may carry with it volatile impurities. The
whole bulk is then to be cooled to a temperature of from 140 to 165° (Fah.) and
malted grain is then to be added and the whole thoroughly assimilated by mixing
and submitted to the pressure of purified air from from 100 to 200 lbs. per square
inch. The use of compressed air facilitates the conversion and affects the
albumenoid matters so as to render them especially fit to sustain yeast growth.
This converting process is to be continued till the necessary degree of conversion
shall have been arrived at and stopped when desired by raising the teinperature
above that of diastatic action. The wort is now passed through a filter press by
the action of compressed air and is there cleansed from all objectionable matter and
passes into the copper brilliant and with the yeast food so elaborated as to be in
good condition for sustaining pure alcoholic fermentation and produces a highly
satisfactory resulting fermented liquor.
CARPMAEL & Co.,
Agents for the Applicant.

page_text: "
I CHARLES ARKCOLL of Lion Brewery Chatham in the County of Kent Brewer
do hereby declare the nature of my Invention for ECONOMICAL PREPARATION OF
BREWERS DISTILLERS AND VINEGAR MAKERS' WORTS" and in what manner the
same is to be performed to be particularly described and ascertained in and by
the following statement :-
ま
The Invention has for its object the economical preparations of brewers distillers
and vinegar makers worts and I will proceed to describe in detail the method in
which I prefer to conduct the operation.
The grain by preference rice or maize is to be crushed and the husk germ or
other portions that are of no value.or objectionable for the above purpose are to be
removed by dressing. The grain now finely ground is to be placed in a suitable
vessel and there thoroughly assimulated with from three to four barrels of water at
a temperature of 212° Fah. for every 336 lbs. of prepared grain. The vessel to be
now closed and placed under steam pressure from 40 to 60 lbs. to the square inch
the pressure to be sustained and the mixing machinery to be kept going from two
to three hours by which time the whole of the starch cell will be ruptured. The
steam should then be blown off that it may carry with it volatile matters that have
been evolved by the hydration and high temperature to which the grain has been
subjected. The whole bulk must now be cooled to a temperature suitable to
diastatic action preferably to 144° Fah. by the addition of cold water. Malt in
quantity amounting at least to one quarter that of the grain originally taken
must now be added. and the whole thoroughly assimulated by the mixing
machinery. After one hour the vessel should be again closed and the contents
submitted to a pressure of from 100 to 200 lbs. per square inch purified air pressure
and two hours from the time of adding the malted grain the temperature is to be
raised to 160° to 165° Fah. and it should be allowed to stand at this temperature
one hour. The wort is now in a condition to pass through the filter press but prior
to starting it the temperature should be raised to boiling point. The wort should
then be passed through the press by the action of filtered compressed air.. This
process applies to brewers, vinegar makers and distillers worts but in the latter two
cases the times allowed for conversion may with advantage be increased as palate
fullness and other conditions of this kind have not to be considered. By this
method the yeast food is rendered especially suited to sustain pure alcoholic
fermentation, unmalted grain to the extent of 80% may be used and an economy
is effected of about 20 to 25 shillings for every quarter of unmalted grain (336 lbs.)
used.
C
By the use of high temperature in the first treatment of the rice or maize
a better and more copious wort is obtained and one from which the solid impurities
are more readily separated by the filter press subsequently. By allowing the
escape of steam as described volatile impurities are to a great extent eliminated.
By the use of air under pressure the nitrogenous constituents are better suited to
sustain fermentation by acting as a yeast food.
Having thus fully described and ascertained the nature of my said Invention
and in what manner the same is to be performed I declare that what I claim is :-
First. The use of air under pressure in the preparation of brewers, distillers and
vinegar makers worts substantially as described.
Second. The method of preparing wort from rice or maize by submitting the
same together with water whilst under pressure to a temperature exceeding the

page_text: boiling point, then blowing off the steam together with the volatile impurities,
cooling, adding malt and. maintaining a proper temperature for diastatic action
substantially as described.
Third. The method of preparing wort from rice or maize by treating the same
with water and heat subsequently adding malt and finally passing the whole into a
filter press substantially as described.