Improved Method of Treating Malt and Grain in Brewing and other Operations.
Year: 1895

page_text: Date of Application, 19th Mar., 1895
Complete Specification Left, 18th Dec., 1895-Accepted, 8th Feb.. 1896
PROVISIONAL SPECIFICATION.
Improved Method of Treating Malt and Grain in Brewing and
other Operations.
•
I. PAUL PUVREZ, of 35 Rue d'Isly, Lille, Nord, in the Republic of France,
Brewer, do hereby declare the nature of this invention to be as follows:-
The yield of grain in brewing or in other industries in which it is used, depends
upon the fineness of the grinding and on the pulverulent condition of the kernel or
body.
•
Unfortunately it is not possible to reduce the kernel or body of grain to a state
of sufficient fineness and to separate all its meal from the pellicle which envelopes
it. In effect, if for good work, the kernel or body ought to be reduced entirely
into meal, it is necessary, on the contrary, that the husk be very little touched and
be preserved almost intact to serve as filtering matter at the time of running off
the worts.
Mills, crushers or other apparatus used for grinding malt and other grain
employed for saccharification, do not succeed in attaining this result for the reason
that, at the moment when the grain is ordinarily ground, the condition of siccity in
which it is, and ought to be, found, renders its husk excessively friable and brittle,
and that the closer the millstones or rollers of the mill are caused to approach
each other to finely grind the kernel or body, the more the husk is divided or
broken up.
Practitioners agree in saying that the yield from grain under equal conditions of
temperature in the supply of mash water, is subordinate to the grinding.
Finally, the theory of the yield in the work of saccharification and of a rapid
flow of clear wort, is to reduce into excessively fine meal all the kernel or body of
the grain, at the same time preserving its husk as intact as possible in order to be
able to employ it as filtering material.
The new process of brewing and of treatment of grain which forms the object of
the present invention, consists in obtaining the above mentioned result by sub-
mitting the malt or other grain employed for brewing or other industries of
saccharification, to a secondary grinding in a moist condition and when it is mixed
with the hot mash waters.
It can be observed, as above stated, that the pellicle of grain, and particularly
of malt, is broken and spoiled by the millstones or rollers usually employed in
grinding them, because of the condition of dryness of this grain, which renders its
husk excessively friable. This husk is intimately united with the kernel or body
of the grain, and to reduce this latter into meal, it is indispensible, even to the
detriment of the husk, to place the rollers or millstones close together.
On the contrary, if this husk is submitted, during a certain time, to the action of
water at a certain temperature, it absorbs this water, becomes tough and is very
difficult to break, even under the greatest pressure. It is when the malt or the
grain is mixed in the hot mash water and when its husk cau no longer be
deteriorated, that I submit it to a supplementary grinding to reduce into paste the
parts of the kernel or body not touched during the ordinary crushing, whilst the
pellicle or husk of the grain, rendered unbreakable and tough by the previous
steeping and soaking with the mash waters in saccharifying apparatus, rests
absolutely intact in spite of the close approach of the rollers, and thus gives its

page_text: Шахт
maximum of yield in extract.
Praco
In the best made grindings and those made with the most improved apparatus
for the purpose, it has always been remarked that the points of the grain were
never reached by the rollers or stones, that non-saccharified meals always
appeared in the "
grains' or residue after the work of saccharification was
completed.
وو
Hitherto and in all known methods of brewing, the malt has only been ground
before the supply of mash water.
My new method of working rests, on the contrary, upon a secondary grinding
of the grain during the work of mashing, that is to say, when it is thoroughly
moist and at a certain temperature and when its husk can no longer be
deteriorated. .
For this purpose I pass the entire body of the mashings, ground grain and water
mixed, between plain or roughened rollers, of metal or porcelain, very close to
each other, and reducing into easily dissolvable paste all the parts of the kernel or
body of the grain not touched by the grinding apparatus when it was in the dry
state, at the same time leaving intact the husks or chaff rendered inalterable by
their stay in the hot mash water.
These crushing rollers can be placed on the edge of the brewing vat, or in other
desired position; they can be heated in the interior by a small steam jet or by a
circulation of hot water in order to avoid lowering the temperature of the mashings
thus treated, or even to increase their temperature at will.
The methods of brewing with this new system of wet grinding of the grain in
the mashings can be considerably varied, according to the apparatus used for
saccharification and clarification. It is sufficient to add to these a pair of crushing
rollers of any suitable system, solid or hollow, with or without circulation of steam
or hot water, and to pass between these rollers, sufficiently near to each other, the
mashings, malt and grain mixed with hot water at the desired temperature, by
means of a pump which takes the mass from the vat in which it is worked and
delivers it between the rollers, from which it falls directly into the same vat, or, at
will, into another receiver furnished with a false bottom, where the saccharification
is completed and where the filtering of the wort is effected.
The malt, coarsely ground or even simply broken in order that its pellicle may
be injured as little as possible, can be worked with water at the necessary
tempcratures in a vat without false bottom and simply furnished with an agitator
to effect its perfect mixture.
During this work the kernel or body of the grain not touched at the first
ordinary grinding, imbibes water, as also does its husk which becomes soft and
unbreakable. It is at this time, and without its being necessary to be precise
about the temperature of the mass-which may be largely changed according to
the nature of the grain treated, the kind of beer to be obtained, and the com-
position desired to be given to the wort--that the grain, mixed with the mash
water, is submitted to the second wet grinding between rollers, from which it falls
directly into the saccharifying or filtering vat, in which the transformation is
continued, and whence, after a sufficient rest, the wort, absolutely clear, can be
directed into the copper.
In the Dickmaisch or decoction systems of brewing, my wet grinding of the
mashings, which constitutes the object of the present invention, can be effected at
the entry of these mashings into the Dickmaisch copper, that is to say, before the
ebullition has destroyed the diastase of the malt, and so that all the mealy part
of the grain is reduced into paste, leaving the pellicle intact, and can thus he
transformed into dextrine and maltose by the diastase which is still found in it in
solution.
As can be seen by rough estimates of saccharification of malt and other grain
which I have pointed out above, my new process of brewing does not rest upon
any particular kind of apparatus capable of effecting the wet grinding, nor on the

page_text: temperature and the time when this grinding is effected. It entirely consists in
the idea of extracting the maximum of useful matters from malt and other grain.
by submitting them to a wet grinding at any desired temperature to reduce the
parts of the kernel or body not touched during the ordinary dry grinding, into a
sort of paste very readily dissolved in the mash water, at the same time preserving
intact the pellicle so indispensible for, the rapid work of a good filtration.
In place of submitting to a wet grinding, malt or other grain already crushed in
the dry state, I can, if desired, treat in the same manner as that above described,
whole malt or grain, that is to say, not previously crushed or ground.
Dated this 19th day of March 1894.
HARRIS & MILLS,
23 Southampton Buildings, London, W.C., Agents.
Improved Method of Treating Malt and Grain in Brewing and other
Operations.
I, PAUL PUVREZ, of 35 Rue d'Isly, Lille, Nord, in the Republic of France,
Brewer, 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 yield of grain in brewing, or in other industries in which it is used, depends
upon the fineness of the grinding and on the pulverulent condition of the kernel
or body.
Unfortunately it is not possible to reduce the kernel or body of grain to a state
of sufficient fineness and to separate all its meal from the pellicle which envelopes
it. In effect, if for good work, the kernel or body ought to be reduced entirely
into meal; it is necessary, on the contrary, that the busk be very little toucheil
and be preserved almost intact to serve as filtering matter at the time of running
off the worts.
Mills, crushers or other apparatus used for grinding malt and other grain
employed for saccharification, do not succeed in attaining this result for the reason
that, at the moment when the grain is ordinarily ground, the condition of siccity in
which it is, and ought to be, found renders its husk excessively friable and brittle,
and that the closer the millstones or rollers of the mill are caused to approach
each other to finely grind the kernel or body, the more the husk is divided or
broken up.
Practitioners agree in saying that the yield from grain under equal conditions
of temperature in the supply of mash water, is subordinate to the grinding.
Finally the theory of the yield in the work of saccharification and of a rapid
How of clear wort, is to reduce into excessively fine meal all the kernel or body of
the grain, at the same time' preserving its husk as intact as possible in order to be
able to employ it as filtering material.
The new process of brewing and of treatment of grain which forms the object
of the present invention, consists in obtaining the above mentioned result by
submitting the malt or other grain employed for brewing or other industries of
saccharification to a secondary grinding in a moist condition and when it is mixed
with the hot mash waters.
It can be observed, as above stated, that the pellicle of grain, and particularly of
malt, is broken and spoiled by the millstones or rollers usually employed in grinding
then, because of the condition of dryness of this grain, which renders its husk
excessively friable. This husk is intimately united with the kernel or body of the
grain and to reduce this latter into meal, it is indispensable, even to the detriment
of the husk, to place the rollers or millstones close together.

page_text: On the contrary if this husk is submitted, during a certain time, to the action of
water at a certain temperature, it absorbs this water, becomes tough and is very
difficult to break even under the greatest pressure. It is when the malt or the
grain is mixed in the hot mash water and when its husk can no longer be
deteriorated, that I submit it to a supplementary grinding to reduce into paste
the parts of the kernel or body not touched during the ordinary crushing, whilst
the pellicle or husk of the grain, rendered unbreakable and tough by the previous
steeping and soaking with the mash waters in saccharifying apparatus, rests
absolutely intact in spite of the close approach of the rollers, and thus gives its
maximum of filtering power, whilst the meal placed entirely at liberty gives its
maximum of yield in extract.
In the best made grindings and those made with the most improved apparatus
for the purpose, it has always been remarked that the points of the grain were
never reached by the rollers or stones, that non-saccharified meals always appeared
in the "grains or residue after the work of saccharification was completed.
Hitherto and in all known methods of brewing, the malt has only been ground
before the supply of mash water.
"
My new method of working rests on the contrary upon a secondary grinding of
the grain during the work of mashing, that is to say, when it is thoroughly moist
and at a certain temperature and when its husk can no longer be deteriorated.
For this purpose I pass the entire body of the mashings, ground grain and water
mixed, between plain or roughened rollers of metal or porcelain, very close to each
other, and reducing into easily dissolvable paste all the parts of the kernel or body
of the grain not touched by the grinding apparatus when it was in the dry state,
at the same time leaving intact the husks or chaff rendered inalterable by their
stay in the hot mash water.
These crushing rollers can be placed on the edge of the brewing vat or in other
desired position; they can be heated in the interior by a small steam jet or by a
circulation of hot water in order to avoid lowering the temperature of the mashings
thus treated, or even to increase their temperature at will.
The method of brewing with this new system of wet grinding of the grain in the
mashings can be considerably varied, according to the apparatus used for sacchari-
fication and clarification. It is sufficient to add to these a pair of crushing rollers
of any suitable system, solid or hollow, with or without circulation of steam or hot
water, and to pass between these rollers, sufficiently near to each other, the
mashings malt and grain mixed with hot water at the desired temperature-by
means of a pump which takes the mass from the vat in which it is worked and
delivers it between the rollers, from which it falls directly into the same vat or, at
will, into another receiver furnished with a false bottom where the saccharification
is completed and where the filtering of the wort is effected.
The malt, coarsely ground or even simply broken in order that its pellicle may
be injured as little as possible, can be worked with water at the necessary tem-
peratures in a vat without false bottom and simply furnished with an agitator to
effect its perfect mixture.
-
During this work the kernel or body of the grain not touched at the first
ordinary grinding, imbibes water, as also does its husk which becomes soft and
unbreakable. It is at this time, and without its being necessary to be precise
about the temperature of the mass, which may be largely changed according to
the nature of the grain treated, the kind of beer to be obtained, and the composition
desired to be given to the wort, that the grain, mixed with the mash water, is
submitted to the second wet grinding between rollers, from which it falls directly
into the saccharifying or filtering vat, in which the transformation is continued and
whence, after a sufficient rest, the wort, absolutely clear, can be directed into the
copper.
In the Dickmaisch or decoction systems of brewing, my wet grinding of the
mashings, which constitutes the object of the present invention, can be effected at
the entry of these mashings into the Dickmaisch copper, that is to say, before the

page_text: ebullition has destroyed the diastase of the malt, and so that all the mealy part of
the grain is reduced into paste, leaving the pellicle intact, and can thus be trans-
formed into dextrine and maltose by the diastase which is still found in it in..
solution.
As can be seen by the few hints on the saccharification of malt and other grain
which 1 have above given, my new process of brewing does not rest upon any
particular kind of apparatus capable of effecting the wet grinding, nor on the
It entirely consists in the
temperature and the time when this grinding is effected.
idea of extracting the maximum of useful matters from malt and other grain by
submitting them to a wet grinding at any desired temperature to reduce the parts.
of the kernel or body not touched during the ordinary dry grinding into a sort of
paste very readily dissolved in the mash water, at the same time preserving intact
the pellicle so indispensable for the rapid work of a good filtration.
In place of submitting to a wet grinding, malt or other grain already crushed in
the dry state, I can, if desired, treat in the same manner as that above described
whole malt or grain, that is to say, not previously crushed or ground.
Having now particularly 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
1. The new system of working malt and other grain in brewing and other.
operations substantially as herein described and for the purpose stated.
2. The new system of working malt and other grain in brewing and other
operations consisting in submitting the same during the period of mashing to a wet
grinding, thereby reducing the kernel or body into paste and at the same time.
leaving the husk intact for the good filtration of the wort, substantially as herein
described.
3. The new system of working malt and other grain in brewing and other
operations consisting in submitting the same, either in a whole or unbroken.
condition or after having been crushed in a dry state, to a wet grinding during
the period of mashing, thereby reducing the kernel or body into paste and at the
same time leaving the husk intact for the good filtration of the wort, substantially-
as herein described.
Dated this 18th day of December 1895.
HARRIS & MILLS,
23 Southampton Buildings, London, W.C., Agents..