IMPROVEMENTS IN THE TREATMENT OF GRAIN OR CEREALS TO BE USED IN BREWING. DISTILLING. AND VINEGAR MAKING, PROVISIONAL SPECIFICATION
Year: 1881

page_text: LETTERS PATENT to Alexander William Gillman and Samuel Spencer, both
of the Castle Brewery, Saint George's Road, Southwark, in the County of
Surrey, for an Invention of "IMPROVEMENTS IN THE TREATMENT OF GRAIN
OR CEREALS TO BE USED IN BREWING. DISTILLING. AND VINEGAR MAKING,
PROVISIONAL SPECIFICATION left by the said Alexander William Gillman
and Samuel Spencer at the Office of the Commissioners of Patents on the
26th January 1881.
ALEXANDER WILLIAM GILLMAN and SAMUEL SPENCER, both of the Castle
Brewery, Saint George's Road, Southwark, in the County of Surrey. "IMPROVE-
MENTS IN THE TREATMENT OF GRAIN OR CEREALS TO BE USED IN BREWING,
DISTILLING, AND VINEGAR MAKING, AND IN MEANS OR APPARATUS EMPLOYED
THEREIN."
The Invention consists of improvements in the treatment of grain or cereals to
be used in brewing, distilling, and vinegar making, and in means or apparatus
employed therein.
For this purpose we take raw grain, either whole or crushed, and place it in a
vessel capable, when closed, of sustaining a considerable steam pressure.
In this vessel we submit the grain to the action of steam under pressure for
sufficient time to gelatinize or rupture the starch granules, and convert them more
or less into dextrine and sugar, and at the same time alter the condition of the
albumenoids contained in the grain, thereby rendering the constituents of the grain
partly soluble in water, and suitable to be afterwards treated with diastase or malt
extract at convenient temperatures for its complete conversion. The pressure of
steam and consequent temperature is regulated according to the nature of the
different kinds of grain and the amount of gelatinization or conversion desired to
be produced.
By these means the grain is not reduced to a soft pulpy condition as when
boiling the same in a quantity of water, but the steam and heat produce the

page_text: desired effect, somewhat swelling the grain, but do not impart an unnecessary
quantity of moisture thereto.
The air is previously driven out of the steaming chamber, thereby preventing
oxidation and acidity at the high temperatures employed.
After crushed grain has been thus treated it may be passed into a mashing tun
or vessel, and be mashed-in the ordinary way, or in combination with barley malt
or other malt; or the whole or crushed grain, treated as above described, may be
dried on an ordinary kiln or other suitable apparatus to enable it to be preserved
for future use when it is ground or crushed previous to use.
If desired the raw crushed or whole grain may, previous to being treated as above
described, be first soaked in water, or in a weak alkaline solution, in order to soften
the grain and facilitate the action of the steam thereon, previous to which the
surplus water is drained off therefrom.
The vessel in which the steaming process is effected is provided with a perforated
or wirework inner cylinder or false bottom, and with rotating blades or stirrers,
and with a pressure gauge, safety valve, and blow off cock, the latter of which is
used when required to enable the oils to be driven off from the grain, and such
vessel may also be provided with a steam jacket to enable the same to be used for
the drying process, in which latter case the steam would be shut off from the
interior of the said vessel, and the fans or the vessel caused to rotate, in which
latter case the vessel would be provided with suitable blades or projections in the
interior thereof to separate and agitate the grain, and thereby facilitate the drying
thereof; or such arrangements may be applied to a separate drying vessel.
After being treated as above described the grain may be roasted in the ordinary
way of roasting malt to produce a material'in substitution for brown, or black, or
roasted malt for colouring stout and porter.
Or the crushed raw grain, either dry or previously soaked in water, or in a weak
alkaline solution, and then drained, may be fed to an apparatus consisting of two
or three chambers. In the first of these chambers the steaming operation, as above
described, is performed; in the second the mashing takes place with boiling or hot
water, and when a third is used it is provided with cold water supply to act within
a jacket; or cold water may be added to the mash in order to cool it.
Suitable valves control the flow of the material from one of the said chambers
to another, and any one or all of the said chambers may be fitted with an agitator
or stirrer.
The said apparatus is provided with pipes for the supply of hot water thereto
for mashing, and steam to enable the mashing operation to be conducted under
pressure; and in order to enable the said apparatus to be readily fed with the
grain to be treated it is provided with a feeding arrangement consisting of two
valves separated from each other by a convenient space. In charging the apparatus
the grain is introduced through the upper valve, the lower one being closed at such
time, then the upper valve is closed, and the lower one opened, when the charge
will freely descend into the apparatus. The two valves are so connected together
that the one cannot be opened until the other is closed, thereby preventing the rush
of steam therethrough.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Alexander William Gillman and Samuel Spencer in the Great Seal
Patent Office on the 26th July 1881.
ALEXANDER WILLIAM GILLMAN and SAMUEL SPENCER, both of the Castle
Brewery, Saint George's Road, Southwark, in the County of Surrey. " IMPROVE
MENTS IN THE TREATMENT OF GRAIN OR CEREALS TO BE USED IN BREWING,
DISTILLING, AND VINEGAR MAKING, AND IN MEANS OR APPARATUS EMPLOYED
THEREIN."
The Invention consists of improvements in the treatment of grain or cereals to
be used in brewing, distilling, and vinegar making, whereby the expense and waste
incurred in the process of making are avoided, whilst by our process we gelatinize
or rupture the starch granules contained in the grain and convert them, more or
less, into, dextrine and sugar, and at the same time alter the condition of the
albuminoids contained in the grain, thereby rendering the constituents of the grain
partly soluble in water and suitable to be afterwards heated with diastase or malt
extract at the proper temperatures for its complete conversion.
For the above purpose we first soak the raw, crushed, or whole grain either in
pure water or in water containing a small proportion of alkali, in order to soften
the grain and facilitate the action of steam thereon in the subsequent process.
When steeping the grain in a weak alkaline solution, we prefer to employ a
solution containing one and a half to two per cent. of any suitable alkali,
preferring soda or potash, which may be used at ordinary atmospheric temperatures.
After the grain has been soaked a sufficient time in water or in a slightly alkaline
solution, the surplus water or solution should then be drained off therefrom, and if
an alkaline solution has been used the alkali should be removed from the grain by
washing the latter in pure water.
We find when soaking grain in pure water, and when treating whole barley the
latter should be kept immersed for from about 40 to 50 hours, but when treating
crushed barley an immersion of about from 1 to 3 hours will be found sufficient.
When soaking whole maize or Indian corn in pure water, we find it should be kept
immersed for from about 15 to 20 hours, but when treating crushed maize or Indian
corn an immersion of about 2 to 4 hours will be found sufficient.
When soaking whole rice in pure water we find it should be kept immersed for
from about 2 to 3 hours, but when treating crushed or broken rice, an immersion of
from 1 to 2 hours will be found sufficient.
When soaking grain in a slightly alkaline solution, we find the following periods
of immersion sufficient :-
For whole barley about 20 to 25 hours.
For crushed barley about 1/2 to 1 hour.
For whole maize or Indian corn about 10 to 12 hours.
For crushed maize or Indian corn about 1/2 to 1 hour.
For whole rice about 1 hour.
For crushed rice about 1/2 to 1 hour.
In the event of treating other descriptions of grain, the time of soaking must be
varied according to the description and character of the grain used, and the length
of time for soaking crushed or broken grain will vary according to the size of the
particles.
After the whole or crushed grain has been sufficiently soaked, and the surplus
water has been drained off therefrom, the moist grain is placed in a vessel capable
when closed of sustaining a considerable steam pressure.

page_text: The pressure of steam and consequent temperature is regulated according to the
nature of the different kinds of grain and the amount of gelatinization or conversion
desired to be produced.
For grain soaked as above described we find the following pressures and periods
during wihch such pressures are maintained produce the desired conversion.
For whole barley a pressure of about 10 to 15 pounds to the square inch,
maintained for about 10 to 15 minutes.
:
For crushed barley a pressure of about 5 to 10 pounds to the square inch,
maintained for about 5 to 10 minutes.
For whole maize or Indian corn a pressure of about 25 pounds to the square
inch, maintained for about 5 to 10 minutes.
For crushed maize or Indian corn a pressure of about 20 pounds to the square
inch maintained for about 3 to 5 minutes.
For whole rice a pressure of about 20 pounds to the square inch maintained for
about 2 to 3 minutes.
For crushed rice a pressure of about 20 pounds to the square inch maintained
for about 1 to 2 minutes.
If a further conversion of the starch granules into dextrine and sugar than that
produced by the above process be desired the grain must be submitted to higher
pressures and for longer periods than those above indicated.
By these means the grain is not reduced to a soft pulpy condition, as when
boiling the same in a quantity of water under steam pressure, but the steam and
temperature produce the desired effect, somewhat swelling the grain, but do not
impart an unnecessary quantity of moisture thereto.
If desired the previous soaking of the grain in water or in an alkaline solution
may be dispensed with, in which case it must be submitted for longer periods than
those above mentioned to the action of steam under pressure, so as to cause the
latter first to swell and then to effect the desired change.
We find that dry whole barley should be submitted to the action of steam at
10 to 15 pounds pressure to the square inch for a period of about 30 to 40 minutes,
whilst dry crushed barley would require to be so treated under the same pressure
for about 20 to 30 minutes.
Dry whole maize or Indian corn should be submitted to the action of steam at
20 pounds pressure to the square inch for a period of about 30 to 40 minutes, whilst
dry crushed maize or Indian corn would require to be so treated for about 20 to 30
minutes.
Dry whole rice should be submitted to the action of steam at 20 pounds pressure
to the square inch for a period of about 15 to 20 minutes, whilst dry crushed rice
would require to be so treated for 10 to 15 minutes.
It will be evident that the pressure of the steam and the length of time to which
the grain is submitted to its action may be somewhat varied, but in such case if
the pressure of the steam be reduced the length of time should be proportionately
increased, and vice versa.
Previous to operating on the grain in the steaming vessel or chamber the air is
driven out of the latter, thereby preventing oxidation and acidity at the high
temperatures employed.
After crushed grain has been thus treated it may be passed direct into a mashing
tun or vessel, and be mashed alone or in combination with barley malt or other
malt in the manner ordinarily adopted in mashing malt. Or the whole or crushed
grain treated as above described may be dried on an ordinary malt kiln, or in or
on other suitable drying apparatus, to enable it to be preserved for future use, after
which when whole grain has been treated it is crushed or ground, and when
crushed grain has been treated it is further crushed or ground, as may be required,
previous to use.
Figure 1 is a longitudinal section, and Figure 2 is an end view of apparatus
employed in carrying out the treatment above described, and Figures 3 and 4 are
sectional views of the feeding apparatus in different positions.

page_text: The vessel a in which the grain is steamed is of cylindrical form, and is provided
with suitable openings a¹, a², for admission and discharge of its contents, and such
openings are capable of being opened or closed when desired by valves or otherwise,
as will be well understood. The apparatus we prefer to employ for feeding and
discharging the contents of the cylinder a consists of two piston or other valves b, b¹,
separated from each other by a convenient space b³, steam from the cylinder a being
admitted to the cylinders c so as to act on the backs of the piston valves b, b¹,
to equalise the pressure thereon, and thereby to facilitate the action thereof.
Motion is given to such piston valves b, b¹, by any suitable apparatus arranged
to act on the piston rods b³. By these means the chamber a can be fed and the
contents thereof discharged without the steam being permitted to rush out of the
feed and discharge openings a¹, a³.
The said vessel a is also provided with a perforated or wire work inner cylinder
or false bottom d, and with rotating blades or stirrers e, and with a pressure
gauge, safety valve g, and blow off cock h, the latter of which is used when
treating certain classes of grain to enable the oils (which would, if retained,
impart injurious flavours to the product) to be driven off from the grain, and such
vessel may also be provided with a steam jacket (not shown) to enable the same
to be used for the drying process, in which latter case the steam would be shut off
from the interior of the said vessel and the fans caused to rotate in order to separate
and agitate the grain and thereby facilitate the drying thereof; or a separate drying
vessel may be used, in which case it may be constructed and operated as above
described; or it may be mounted on axes and caused to rotate, in which latter case
the vessel would be provided with suitable apertures and covers for supply and
discharge, and with blades or projections fixed to the interior surface thereof to
separate and agitate the grain, and thereby facilitate the drying thereof. Suitable
means may also be adopted for withdrawing the moisture from the interior of the
drying apparatus, or such moisture may be merely allowed to escape through
suitable openings provided for the purpose, as will be well understood.
After being treated as above described the grain may be roasted in the ordinary
way of roasting malt to produce a material in substitution for brown, or black, or
roasted malt for colouring stout and porter.
Instead however of drying the grain after steaming it as above described, the
crushed raw grain, either dry or previously soaked in water or in a weak alkaline
solution and then drained, may be fed to an apparatus consisting of two or more
chambers, as represented in the accompanying Drawings, of which Figure 5
represents a longitudinal section and Figure 6 an end view partly in section.
In the chamber A. the steaming operation as above described is performed. In
chamber B the mashing takes place with boiling or hot water, and when a third, C,
is used it is provided with cold water supply to act within a jacket C¹, or cold
water may be added to the mash in order to cool it. a represents a pipe connected
with chamber A to supply the same with hot water, and a¹ another pipe connected
to such chamber A to supply steam thereto; b and b' represent respectively steam
and hot water supply pipes connected with the chamber B to enable the mashing
operation to be conducted under steam pressure, and c, c¹, represent respectively
pipes for conveying cold water to jacket C' and cold water to the interior of the
chamber C, and c represents a pipe for conveying the water from the jacket.
cock or valve D controls the flow of the material from the chamber A to the
chamber B, and a cock or valve E controls the flow of material from the chamber B
to the chamber C.
A
The chambers A, B, C, are represented as being all provided with stirrers or
agitators a, b, c³.
In order to enable the said apparatus to be readily fed with the grain or cereals
to be treated it is provided with a feeding arrangement, consisting of two cocks or
valves F, G, separated from each other by a convenient space H. The cocks or
valves F, G, are connected together by levers f, g, and a link h, or by other suitable

page_text: means, so that the one cannot be opened until the other is closed, thereby preventing
the rush of steam therethrough.
In charging the apparatus the grain or cereals are introduced through the upper
valve F, the lower one G being closed at such time, then the upper cock or valve F
is closed and the lower one G opened, when the charge will freely descend into the
chamber A. Other arrangements of valves may however be employed so long as
they act in manner above described.
The cooled mash will flow out of the chamber C by the opening C³ into the
mash tun I. The stirrers or agitators a³, b², c², may be rotated as shown or in any
other convenient manner.
Having thus described the nature of our said Invention and the mode in which
we carry the same into effect, we would have it understood that what we claim
is,
First. Submitting crushed or whole grain, either previously soaked in water or
in a weak alkaline solution, or in a dry state, to steam under pressure, and for
about the periods mentioned, after which the grain so treated is passed direct to
the mash tun, or it is dried for future use and crushed or ground, all substantially
as herein described and for the purpose stated.
Second. Treating grain in order to produce a substitute for brown, black, or
roasted malt, substantially as herein described and for the purpose stated.
Third. The novel combination and arrangement of machinery or apparatus for
šteaming whole or crushed grain, substantially as herein shown and described with
respect to Figures 1, 2, 3, and 4, and for the purpose stated.
Fourth. The novel combination and arrangement of machinery or apparatus,
substantially as herein shown and described with respect to Figures 5 and 6, and
for the purpose stated.
In witness whereof, we, the said Alexander William Gillman and Samuel
Spencer, have hereunto set our hands and seals, this Twenty sixth day of
July, in the year of our Lord One thousand eight hundred and eighty one.