IMPROVE-, MENTS IN BREWING, AND IN THE MACHINERY OR APPARATUS EMPLOYED THEREIN
Year: 1874

page_text: LETTERS PATENT to Henry Bernoulli Barlow, of Manchester, in the
County of Lancaster, Patent Agent, for the Invention of "IMPROVE-,
MENTS IN BREWING, AND IN THE MACHINERY OR APPARATUS EMPLOYED
THEREIN."-A communication from abroad by Nicolas Joseph
Galland of Paris France Engineer
.
PROVISIONAL SPECIFICATION left by the said Henry Bernoulli Barlow
at the Office of the Commissioners of Patents, with his Petition,
on the 23rd February 1874.
:
I, HENRY BERNOULLI BARLOW, of Manchester, in the County of
Lancaster, Patent Agent, do hereby declare the nature of the said
Invention for "IMROVEMENTS IN BREWING, AND IN THE MACHINERY OR APPARATUS
EMPLOYED THEREIN," being a communication to me from abroad by Nicolas
Joseph Galland, of Paris, France, Engineer, to be as follows:-
-
The nature of this Invention consists in a complete system of brewing .
in which the various processes are performed in succession and in
vacuum, and by means of recuperative heating apparatus, which effects

page_text: •
a great saving in fuel, and reduces the time required for performing the
various operations.
The various processes and operations constituting the improvements
are as follows :—
First. The apparatus to wash the barley, by which the dust and other
impurities are removed before it is put to steep, consisting of a trough in
which an Archimedian screw works.
Secondly. The arrangement, of malt kiln turrets, which act by the aid
of currents of heated air, or by plates heated by hot air or water; or by
evaporation and drying in vacuum. The turrets are made with three
storeys, and tho malt descends from one to the other, being agitated by
rakes or other equivalent agents.
Thirdly. The apparatus for washing malt, and the grinding mill with
cold water to prepare the steeped malt or couch in vacuum; this consists
of á trough with an Archimedian screw, combined with a barrel grinding
mill and a vacuum pan.
Fourthly. The apparatus for saccharifying malt in vacuum by steam,
and by heating with hot air and steam. This apparatus consists of two
boilers, one for the dextrine or starch, and the other for the saccharine
matter, a condenser, and a vaporiser, with the requisite connecting
pipes.
Fifthly. The peculiar construction of a filter press consisting of a case
connected to the vacuum pan, and containing the filtering frames of
perforated sheet metal covered with flannel.
Sixthly. The apparatus for boiling the wort and for applying the hops.
under variable pressures, consisting of two boilers licated, by coils of
pipes, and connected to a vaporiser..
'
Seventhly. An apparatus for cooling wort after boiling, and with an
intermediate filtering protected from the air, consisting of two condensers.
with tubes and a filter like the one above referred to.
And, Eighthly. The arrangement of the recuperators of heat, the one
with pure or filtered water, and the other with ordinary water, which are
heated partly by the waste, heat from the furnace, and partly by the
waste steam.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Henry Bernoulli Barlow in the Great Seal Patent
Office on the 20th August 1874,
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, HENRY
BERNOULLI BARLOW, of Manchester, in the County of Lancaster, Patent
Agent, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-third day of February, in the year of our
Lord One thousand eight hundred and seventy-four, in the thirty-
seventh 1 year of Her reign, did, for Herself, Her heirs and successors,"
give and grant unto me, the said Henry Bernoulli Barlow, Her special
licence that I, the said Henry Bernoulli Barlow, my executors, admi-
nistrators, and assigns, or such others as I, the said Henry Bernoulli
Barlow, my executors, administrators, and assigns, should at any
time agree with, and no others, from time to time and at all times
thereafter during the term therein expressed, should and lawfully might
make, use, exercise, and vend, within the United Kingdom of Great
Britain and Ireland, the Channel Islands, and Isle of Man, an Invention.
for "IMPROVEMENTS IN BREWING, AND IN THE MACHINERY OR APPARATUS
EMPLOYED THEREIN," a communication to me from abroad by Nicolas Joseph
Galland, of Paris, France, Engineer, upon the condition (amongst others)
that I, the said Henry Bernoulli Barlow, my executors or administrators,
by an instrument in writing under my, or their, or one of their hands.,
and seals, should particularly describe and ascertain the nature of the
said Invention, and, in what manner the same was to be performed,
and cause the samo to be filed in the Great Seal Patent Office within
six calendar months next and immediately after the date of the said
Letters Patent.
NOW KNOW YE, that I, the said Henry Bernoulli Barlow, do hereby
declare the nature of the said Invention, and in what manner the same
is to be performed, to be particularly described and ascertained in
and by the following statement (that is to say):
The nature of this Invention consists in a complete system of browing,
in which the various processes are performed in succession and in vacuum,
and by means of recuperative heating apparatus, which effects a great

page_text: or about four to six inches above the top of the worm, and carries off
the dust and light grains into the side trough I, while the heavy grain is
traversed into the spout C, and collects at the bottom. The heavy grain
is allowed to escape through the pipe K, which may be of india-rubber,
in which case the discharge can be regulated by contracting the passage.
When the discharge is regulated care must be taken that the dirty water
should not be carried off with the grain; for this purpose the supply of
clean water from the tap L must be rather in excess of the water in the
trough B. By this means a current of clean water mixes with the water
in the trough B, and enters the sido trougli I.
The washing must be donc effectually to remove all mouldiness and
dust, and the grain when washed is carried by the clean water into the
steeping or soaking vat, which must also be provided with fresh water.
The washing and the first steeping are to clean the grain and to
remove the acrid matter contained in the skin; for this it is desirable to:
change the water several times before the final steeping, which prepares
the grain for germination.
The malt obtained by a good germination must be dried, and then
slightly roasted to acquire the desired properties, and to be durable.
To obtain these results from forty to forty-two pounds of water should be
removed from one hundred pounds of malt.
The following are the conditions of a good drying:―
First. To remove as quickly as possible from the fresh malt which
leaves the steeping couch at a temperature of 10 degrees centigrade
about two-thirds or at least one-half of the water to arrest the germination
and to check the milky fermentation, which is stronger when tho tem-
perature is warm and damp.
Secondly. To make the first dessication at a temperature of about 40°
centigrade to prevent the corning of the grain..
Thirdly. When the half of the water has been evaporated at 40° to
raise the temperature to 60°, and to keep it there until five-sixths of the
water in the fresh malt is evaporated.
And Fourthly. After this to proceed with the kiln drying, which may
commence at 50°, and stop at 60°, or it may go to 100° or 120°, according
to taste. The drying may continue as long as desirable, the object being

page_text: to complete the dessication, to develop in the grain a certain aroma from
the hordeine, to remove the taste of dampness, and to render it suitable
for storing or for the subsequent operations.
7
The above results can be obtained by the use of the kiln drying
turrets shewn in Figs. 4 and 5 of Sheet 1. This kiln has three perforated
floors A, B, C, made of galvanized sheet metal. The upper floors A, B,
are the dryers, and the third C is the roasting floor. The heated air
supplied above the floors B, C, passes through them from above, and
through the floor A from below before it escapes to the chimney M.
The circulation of air is secured by means of the funnels placed under
the floors A, B, and by the room under the floor C. The air escapes
through the passages I, L, and flues in the wall. The dessication being
effected from above renders the operation of shovelling unnecessary.
The floor C is supplied with air at 90°, and as this air passes through
dried malt it is capable of absorbing moisture; it is therefore used on
the floor B after it has become mixed with cold air issuing through the
tráp door, which reduces the temperature to 60°. By this means the
quantity of air supplied directly to the floor B is reduced, thereby
economising fucl.
The floor B also receives air direct at 60°; this air, which which only
becomes about half saturated, can still absorb a certain quantity of
vapour, the more so as it acts on fresh malt, and the first particles of
humidity are easily removed; for this reason the air cooled to about 35°
is supplied to the floor A, and escapes into the atmosphere saturated with
moisture. The malt follows the contrary direction; it is spread on the
floor A to a depth of from three to four inches, and after remaining there
about five hours it loses half its water; it is then removed to the floor B
through a trap door in the funnel below the floor. On the floor B it
loses the second half of its moisture in five liours, and it arrives on the
flcor C in the best condition for being roasted in order to develope the
aromatic property hordeine. After five hours the malt is complete,
and fit to be stored. These operations are repeated every five hours,
and produce two sacks of dry malt for every square yard of floor surface,
or about double the production of ordinary malt kilns.
The products of combustion of the coke oven D escape on each side
into the air chambers E, F, and pass through three perforated plates m, n,
before they enter the pipes G and H, through which they are drawn

page_text: by the injectors g, h, which are supplied with compressed air. The
dampers R, S, are to regulate the temperature of the air and the trap
doors a, b, arc to admit cold air, which has to pass through the perforated
plates m, n, before it mixes with the hot air; by this means the tempe-
rature can be regulated to 90° for the kiln and 60° for drying. The
ceiling of the chamber A is plastered under a double roof lined with
çinders or other bad conductor. The sheet iron chimney M is sur-
rounded by a wood casing, with straw between to prevent radiation.
The malt kiln turret shewn in Figs. 6 and 7 of Sheet I consists of
three circular floors A, B, C, of double plates of sheet metal supported
by Tiron beams; the two first arc for drying and the third is for
roasting. A vertical shaft passes through the centre of each floor, and
above each is a double arm with rakes marked a, b, c, which revolve
slowly. The rakes on the arms a and c push the malt from the centre to
the circumference, and those of 6 bring it from the circumference to the
centre. The fresh malt contained in the spout D is constantly falling on
the floor A, the delivery being regulated by the cone u, and is spread to
the depth of from one to two inches. It is gradually pushed towards
the circumference, whence it falls through the spouts E on the second-
floor B, on which it is drawn towards the centre, and falls thence on the
third floor, on which it is pushed outwards to the circumference, and
falls through the spouts G on the metallic cloth H, where it remains to
cool.
In passing over the floors the malt is heated by a current of hot
water, which circulates through the false bottoms of the three floors in
thic contrary direction to that of the malt. The water is heated to 100°
in the tubular heater R by the waste steam from the driving engine.
The hot water is carried from the upper part of the heater by the pipes e
to three points in the floor C. When it is cooled to about 70° it is taken
from the centre and conveyed by the pipe f to the centre of the floor B,
where it becomes cooled to about 45° in going towards the circumference
from whence it is taken by the three pipes 9 to the floor A. The water"
when cooled to about 25° is taken by the pipe h to the lower part of the
heating apparatus. The heating of the malt by surface would be
insufficient unless the surrounding air were kept in circulation, and to
accomplish this the heat of the dryed malt is made use of. The air
admitted from outside through the passages V under the metallic.
cloth H becomes heated by the malt. To insure circulation the flanks m

page_text: are placed near the floors, which are surrounded by the partition n,
leaving a space between it and the wall; the divisions a separate the
space into two parts; there are openings o, p, s, to direct the currents of
air. The hot air enters the chambers of the floor Cat three points under
the floor B, which imparts to it a portion of its heat and descends through
the openings & on to the surface of the malt, from whence it absorbs the
moisture. Tho, heated air then rises in the half annular space around
the partition 12, and acts in the same manner on the floors B and A,
from whence it escapes through the chimney T, in which the draught
may be augmented by a jet of compressed air. The openings U in
the wall are for regulating the temperature and the quantity of air
admitted to the two upper storcys. The malt being constantly heated by
a.hot surface on one side, and by hot dry air on the other, is rapidly and
effectually dried in an economical manner. The speed of the rakes is
calculated to leave the malt two hours on each floor.
In Figs. 8 and 9 of Sheet II. I have shown a turret in which the
drying is performed in vacuum with hot water heating and preparatory
drying by fresh air. The preliminary drying is effected on the two upper
floors A and B. The fresh malt spread to a depth of about three fourths.
to one inch on a circular metal dish A is constantly turned over by four
rakes a mounted on a vertical shaft X, and is gently heated by the heat
from the lower floor; the malt thus rapidly gives off a part of its moisture.
At the end of six hours it is thrown through the trap door T to the floor
B, made of perforated sheet metal or of wire cloth, where it is acted
upon from above by a current of hot air. To effect this there is an
ánnular partition 6, leaving a space N between it and the wall; in which
is a coil of hot water pipes beginning under the floor A and heated by
the waste steam. The air is admitted through openings below, and in
rising is heated by the coil of pipes, and it descends through the
openings d. After passing through the malt the air is carried off by the
chimney C, the draught in which may be increased by a fan or otherwise.
After six hours the malt will have lost half of its moisturo; it is then
put in the vacuum apparatus at a temperature of 40°. This apparatus
is made of sheet metal, and consists first of a funnel D, and is provided
with a stuffing box and a man-hole Q; the lower part is perforated;
secondly, a vertical cylinder G, with a branch pipe I; and thirdly, with
a lower funnel K, closed by a door L. The pipe I is in communication
with a water condensor and an air pump, which produces the vacuum

page_text: and draws off the vapour from the malt from the cone to the bottom.
of the apparatus. The funnels D and K contain a whole charge, that is
to say all the malt dried in six hours on the floor B. The arms "
distribute the malt as it falls through the man-hole Q. The malt sliding
down the cone enters the drying apparatus, consisting of the perforated
cylinders E, E¹, surmounted by the perforated cone F fixed to the shaft X,
and turning on the fixed plate m, in which is the hole O. By this means
tlic mált is gradually discharged in passing over the said hole, and fresh
malt comes down from the funnel D. The space between the cylinders
E, E', is partly occupied by the annular chamber I fixed to the exterior
cylinder G. The pipes ƒ convey water at 75° to the bottom of the
chamber H, and the pipes carry it off. The malt in descending
acquires a temperature of 40° to 60°, while the water is cooled from 75°
to 50°.
The rotary motion causes a constant change of surface and removes,
the germs or radicles from the malt. The combination of the heat
and the vacuum remove half the moisture from the malt which falls
through the opening O into the kiln M, M', which is similar to the
drying apparatus, but not so high; then it falls through the opening p.
into the cone K, in which it is distributed by the arms s. The heating,
chamber P receives by the pipe e water at 100° from the apparatus R,
which is heated by the waste heat from the steam engine. The water is.
supplied by the pipe f from the chamber II; after this the water passes.
through the pipe g to the lower end of the heating apparatus. When
in the kiln the malt is perfectly dried, and acquires in vacuum a
temperature of 60° to 75°. If a higher temperature, be required salt.
water, which boils at 108%, may be used.. In that caso the heating.
apparatus may be heated by the products of combustion from the.
furnace..
Materials used in brewing arc subject to injurious influences, particu.
larly in summer. These influences are the more to be feared, as in the
ordinary process it takes about eighteen hours for preparing the grain.
until it is put to germinate.
The usual intermittent work requires extensive plant, part of which
remains inactive, requiring also constant change in tlie attendants and a
large consumption of fuel. The results are great expense in plant,
labour, and fuel, incomplete exhaustion of the grain, irregularity in the

page_text: beer, and the danger of the presence of lactic acid, which prevents the
clarifying and preserving of the beer.
The combination of the apparatus hereafter described allows the
operations to be performed in succession, and possesses the advantages
of economy in plant, labour, and fuel, in addition to obtaining better
results. The economy in fuel is equal to from 75 to 100 per cent.
Figs. 10 and 11 of Sheet 3 represent an apparatus for steeping in
vacuum with a washer for malt and grinding mill with cold water. The
malt falls through the spout A into the trough C, which has a perforated
false bottom. The malt is carried by the screw to the discharge
spout G, which delivers it to the grinding mill. During the traverse of
the malt it is wetted by jets of water from the pipe E. The water passes
through the malt and escapes through the pipe F, carrying off the dust
and other impurities, including the lactic acid. The grinding mill consists
of the cast-iron centre piece I revolving in a case, both of which are
grooved, the former having coarser grooves than the other to facilitate
the descent of the malt. Below the grinding mill is a tap communi-
cating with the vacuum chamber J, in which is an agitator. The mill.
is kept full of water to the level m, n, by a tap and float connected to
the supply tap R. The malt falling on the cone H of the centre piece I
is crushed in passing through the mill, and the vacuum in the vessel J
prevents the mill being choked. The ground malt falls in a liquid stato
into the vacuum chamber, where it is agitated with cold water. The
feed water of the mill must be reduced to 10° or even 6°, so that the.
mash may not exceed 10%, which temperature is essential to avoid the
formation of lactic acid. The grinding with cold water prevents all the
injurious effects of grinding in the open air, and economises from 10 to
12 per cent. by more thoroughly exhausting the malt. The washing
and grinding of the malt take half an hour, and another half hour is
sufficient to combine the water and malt in the vacuum pan J.
Figs. 12 and 13, of Sheet 3, represent the improved apparatus for
mashing and boiling in vacuum by high pressure steam and heating by
hot air or steam.
The apparatus consists, first, of two vertical boilers D, E, furnished
with agitators, doors, and man-holes; secondly, of a condenser P com-
municating with the said boilers and with an air pump ✗, see Sheet 5;
thirdly, with a vaporiser F provided with shelves on which water

page_text: at 100° is discharged from the recuperator T, sec Sheet 5; the chamber F
is in communication with the lower part of the two boilers and a pump
forces the water not vaporised into the recuperator where it is again
heated to 100°.
51 The boiler or mash tun D is surrounded by a flue which by two
dampers takes ate the heat from the furnace d of an adjacent boiler and
delivers it by the fluo back to the boiler, or the mash tun may be
heated by a steam jacket. The boiler E or saccharine extractor is
bedded in bricks and cinders or other non-conductors.
0
The two boilers are connected by pipes with taps to the vessel
marked C, in Sheet 5, and the same pipes convey steam and hot and
cold water. The vacuum pan J being put in communication with the;
boilers draws clean water at 100° from the recuperator T, which is;
instantly converted into steam at 75%; the condensation of this vapour;
5 generates heat rapidly.
>
:
In order to heat the contents of the two boilers in half an hour it
requires 300 kilos. of steam which would be supplied by 6,600 litres of
water at 100°, consequently the pump would have to draw 6,300 litres
in half an hour. The temperature being thus brought to the most
0 favourable point permits the "diastase," of which not a particle has been
destroyed, to act with the greatest effect, and owing to the intimate
mixing of the malt the starch is rapidly converted into sugar. While
the diastase is acting on the malt in the boiler E to convert the starch'
into sugar it is necessary to check the process in order to fix the starch
5 obtained. To effect this after the communication with the vacuum
chamber has been closed the contents of the boiler F are heated rapidly
to 100° at least by means of the dampers in the flues e, f, the products
of combustion from the adjacent furnace are carried round the boiler,
thereby increasing the heat and stopping the action of the diastasc..
O' The contents of the two boilers are then united in E by the vacuum, and.
the mixture will be of a temperature of 85°. The proportions of the
dextrine or starch and sugar in the wort are thus fixed. The mashing is
completed in less than an hour and a half, the vessels D and E must
then be rapidly emptied and rinsed out for the next operation; tho
5; wort is drawn up by the vacuum into the vessel G, see also Sheet 5.
In order to save time I substitute for the ordinary filtering the
filtering under pressure and protected from the air, as shown in Figs. 13:

page_text: .
and 14, of Sheet 3. The filter press consists of the cast-iron case with
a hinged side, shewn in Fig. 16, closing on india-rubber; above the case
are two branch pipes D, D', one at each side E, E', and two below C, C',
all connected by holes to the inside; the four first pipes serve to supply
the wort and the other two to discharge the clear wort. The filters are
vertical frames A, A', made of perforated galvanized plates, the holes
are about three-eighths of an inch apart, the frames are connected below
alternately to the pipes C, C', by the tubes shown in the section. The
frames are covered with flannel, felt, or other suitable material, and they
are placed side by side in the case. When the door B is closed the wort
enters by the pipes D, D', E, E', and the filtered wort escapes at C, C'.
The wort descends from the vessel G and is forced into the filter by the
rotary pump P; as the pressure increases in the filter a safety valve S is
applied to allow the wort to escape back into the supply pipe when
necessary. The clear wort flows into a channel F through the three-way
cocks R, R', connected to the hot water pipes H. Before opening the
filter it is necessary to extract the useful matters contained in the malt,
that is to say, to purify the filter. After having stopped the pump P the
cock R¹ is left open towards the channel F and the cock Ris open to the
pipe H. The boiling water from the recuperator penetrates into the filter
through the frame A in the contrary direction to the wort, and flows from
the frames A¹ into the pipes C₁, the same operation then takes place
through the frames A¹. The door B is then opened to remove the frames
and the malt is thrown into the recess T. The general arrangement
embraces a set of three filters, scc H, Sheet 5, or more which act in
succession. These filters allow the malt to be ground fine and other
feculents can be added. The filtering is more rapid and more complete
than heretofore. The filtered wort is then taken to the hop boiler.
The apparatus for boiling the wort in vacuum and applying the hops.
is shewn in Figs. 17 and 18 of Sheet 4. It comprises,-
.
First. Two boilers I, I', horizontal, cylindrical, cach with a coil of
pipes and an agitator not shewn in the Drawing, with man-hole T,
inspection hole o, dome S, and air admission tap u.
Secondly. A condensor Q, communicating with the boilers I, I', and
with the air pump x¹, sec Plan 5.
.
Thirdly. A vaporiser J, to which water at 110° is supplied from the
recuperator with water. R, see Sheet 5. It is connected to the coils of

page_text: pipes in the boilers, and a pump q forces the water not vaporised back to
the recuperator.
As the boiling of the wort takes three to four hours, that the previous
brewing takes less than two hours, and that it is desirable to proceed
without interruption, it requires two boilers which act in succession. The
double coils are connected to the vaporiser J by pipes c, c', and with a
steam pipe from the boiler. The double coils of pipes are united in the
interior of each boiler, and pass out at the pipes e, e¹. All the pipes are
provided with taps.
A vacuum having been made in the boiler I draws the filtered wort
through the pipe a (t in Fig. 5). The whole charge of wort being in
the boiler three things have to be done, first, to concentrate by evapo-
ration; secondly, to coagulate by boiling and by the tannin of the hops
all albuminous substances; and thirdly, to infuse and preserve in the
wort the bitter and aromatic qualities of the hop.
In order to concentrate the wort rapidly I effect it in vacuo at a tem-
perature of 100° and condense the vapours given off. When the vessel
is securely closed I connect it to the condenser Q and the air pump X';
the heat is obtained by high-pressure steam. The recuperator R contains
water under pressure at 110°, which is conveyed to the vaporiser J, the
pump g making the requisite vacuum. This water is instantly converted
into steam at 75°, which is condensed in the double coil of the boiler I¹.
The excess of water is taken by the pump q and returned by the pipe
into the recuperator S near the recuperator R, see Sheet 5.
Under the combined influence of vacuum and heat the concentration
is soon effected, and then the process of clarifying and mixing the hops
commences.
In order to retain the valuable properties of the hop these operations
are be performed in a closed vessel. The coagulation of the albumen
requires a temperature of 100° at least, and consequently prevents the
use of low-pressure steam for heating. I require steam of from four to
five atmospheres' pressure; I therefore close the taps of the vaporiser
and of the vacuum and I open the steam pipe v. The temperature then
rises gradually to 100°, and the liquid soon begins to boil at the pressure
of the atmosphere. As the boiling is performed in a closed vessel I can
add the requisite quantity of hops at once by the man-hole, which is

page_text: instantly closed again. The vapours given off must be condensed, and
for this purpose the coil of pipes in the dome S is provided with cold
water entering by the pipe m. The vapor which otherwise would carry
off the essential oil of the hops is condensed and falls into the wort to.
increase its value. At the end of three or four hours the clarification is
complete without robbing the hops of their valuable properties.
The wort must now be cooled, and in cooling from 50° to 35° it is in.
danger of becoming, acid and of germinating, particularly in summer.
To effect the cooling the wort must be drawn by the vacuum into the-
vessel K, see Figs. 19 and 20 of Sheet 4, and in Sheet 5, by the pipes d
and e, after having opened the air valve u, and in order that only puro.
air may pass the valve is surmounted by a filtering vase containing four
perforated plates with layers of wet cotton.
In Figs. 19 and 20 I have shewn the cooling apparatus, which consists
first, of a vessel with dome and man-hole T, filtering air valve u, and 1
surround by a cold water cistern W; secondly, of a tubular cooler L;
thirdly, two filters M; fourthly, a second tubular cooler N; and fifthly,
a cistern O full of iced water. The filters M open above with a lid, and
have two lateral supply pipes and one discharge pipe below; they cach
carry a rotary pump which forces the liquid into the side pipes. The 2
vacuum is formed in the vessel K through the pipe d, and the wort
enters through the pipe x. The wort runs off from the vessel K through
the pipe finto the upper part of the cooler L, and descends through the
tubes; it then rises again through the pipe a to the three-way tap b,
which distributes it to the right and left. The wort is then forced by 2
the pumps into the filters, and passes thence to the second cooler N,
which delivers it to the fermenting vats. The cold water travels in the
contrary direction to the malt. The cooler N is fed by iced water,
which is drawn from the cistern O by the pump s, and returns. to the
cistern from the top of the cooler. The cooler L is supplied with 3
ordinary cold water at, say 15°, which comes from a reservoir through
the pipe Z', rises in the cooler, and is then discharged by the pipe Z"
into the cistern W, from whence it flows through the pipe Z¹¹¹.
. When the wort has been cooled to 50° in the vessel L the tap fis
opened, and it flows into the cooler L against a current of water which 3
enters at 15° and escapes.at. 45°. The wort is discharged at. 15°, and is
conveyed by the tap to one of the pumps ", which forces it into the

page_text: corresponding filter M, and when it is full the wort is conveyed to the
other; the filters are opened and cleaned in succession. The filtered
wort is conveyed to the second cooler N, which is supplied with iced
water at 0° and discharged at 10°; the malt at 4° or 5° temperature then
descends into the vats for fermentation.
From the foregoing it will be seen that from the time the malt is
ground or crushed the brewing is effected in closed vessels.
The recuperation of clean water supplies the hot water for the processes
of brewing, and the steam for the vaporiser J, which serves to concentrate
the filtered wort in the boilers I, I', by means of the interior coils of.
pipes.
The recuperator is shewn at T, Shect 5. It consists of a double boiler,
and the lower portion contains a coil of pipes heated by the waste.steam
from the steam engine. The waste steam passes into the pipe Z, whichi
is covered with felt and closed below. In this pipe are the taps m and n.
The former is weighted to one-tenth of an atmosphere, and the latter to
one-fifth. This arrangement produces a counter pressure in the apparatus,
and keeps the temperature up to 105°. Below the valve n the steam
passes through the pipe K into the coil of pipes in the recuperator,
becomes condensed, and flows off by the pipo I into the cistern Y. The
recuperator is surrounded by some non-conducting substance. The hot
water is carried from above into the lower part of the feed cistern U, as
well as the excess of water forced from the vaporiser F by the pump p.
When the water is at 100° the vapour is condensed in the coil of pipes
and raises the valven, but it is used as follows:-There are two cisterns V.
and U, placed one above the other. The former is supplied with cold
water from the pumps; the second is filled with the hot water from the
recuperator, and has a coil of pipes near the bottom; it receives also
water from the upper cistern, the level being kept uniform by a float
connected to the tap. The steam stopped by the valve m passes through
the pipe into the coil in the cistern U, and descends the pipe j into.the
cistern Y. When the steam ceases to be condensed it lifts the valve m
and blows off, but this would seldom occur, as the temperature of the
water in the cistern U remains generally at 35°. The condensed steam
serves as feed water for the boilers.
S.
י
The recuncrator for ordinary water R serves to supply the vaporiser J.

page_text: a and b are the steam boilers for driving the machinery, and for feeding
the coils in the boilers for mixing the hops.
The recuperator R is similar to T3 near to it is another boiler S,
which I call the preparer. The water is supplied to the bottom of the
boiler S through the pipe g, at 35°, and is there warmed to 60°, from
thence it is taken to the bottom of the lower portion of the recuperator.
The upper end of the pipe g is above the level of the cistern U, thereby
giving a pressure of about half an atmosphere in the recuperator, in
which the temperature can be raised to 110°. The boiling water is
carried from the dome by the pipe 7 to the vaporiser J of the hop boilers.
On Sheet 5 the various apparatus are shewn on about the same level,
and the steam boilers are fed from the cistern Z, in which the waters of
condensation are collected.
Having thus stated the nature of the Invention communicated to mo
by the within-named Nicolas Joseph Galland, and described the manner
in which it has to be performed, I declare that I claim, the improved
system of brewing and the machinery or apparatus employed therein, as
described and shewn in the Drawings; and I also claim the said
improvements when used either collectively or separately, or any com-
bination of parts thereof.
In witness whereof, I, the said Henry Bernoulli Barlow, havo
hereto set my hand and scal, this Seventeenth day of August One
thousand eight hundred and seventy-four.