IMPROVEMENTS IN BREWING MALT LIQUORS AND IN APPARATUS EMPLOYED THEREIN
Year: 1860

page_text: LETTERS PATENT to Edward Joseph Hughes, of the Firm of Hughes and
Son, Patent Agents, 123, Chancery Lane, London, W.C., for the Inven-
tion of "IMPROVEMENTS IN BREWING MALT LIQUORS AND IN APPARATUS
EMPLOYED THEREIN."-A communication from abroad by Joseph Charles
Heyndrickx-Percy, of Saint Nicolas, in the Kingdom of Belgium, Brewer,
and John Francis Vandenhove, of Ghent, Belgium, Brewer.
Sealed the 15th March 1861, and dated the 18th September 1860.
PROVISIONAL SPECIFICATION left by the said Edward Joseph Hughes
at the Office of the Commissioners of Patents, with his Petition,
on the 18th September 1860.
I, EDWARD JOSEPH HUGHES, of the Firm of Hughes and Son, Patent Agents,
128, Chancery Lane, London, W.C., do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN BREWING MALT LIQUORS AND IN APPARATUS
EMPLOYED THEREIN," as communicated to me from abroad by Joseph Charles
Heyndrickx-Percy, of Saint Nicolas, Kingdom of Belgium, Brewer, and John
Francis Vandenhove, of Ghent, Brewer, to be as follows:-
This Invention relates, firstly, to brewing malt liquors from barley in its
natural state or unmalted; secondly, to an improved mash tub; and, thirdly,
to an improved cooler or refrigerator.
Hitherto unmalted liquors have been brewed in a muddy state, because a

page_text: double filtration has been employed in washing, which is prevented by using
or making to the ordinary mashing tub an additional or outer vessel, tech-
nically called a jacket, to be filled with steam or hot water, the temperature
of which must be gradually raised to about seventy-five degrees centigrade,
and maintained at that heat for about three hours, by which process every
particle of saccharine matter contained in the quantity of corn used in the
mashing tub is extracted by one process of extraction only; after which the
brewer can make as many washings as he thinks proper.
The raw corn must be reduced to a state of powder, to which must be
added from ten to twenty per cent. of pulverised malt, according to the age of
the corn and the quality of the ale, beer, or porter required. The same
results may be obtained by the use of acids or acid salts, such as oxalic acid or
cream of tartar.
into sugar.
In using unmalted corn or corn in its natural state, the natural action of
the husk as well as the gluten, vegetable albumen and muceine, that is, all the
natural agents of the corn, transform the starch first into dextrine and then
When the liquor is drawn from the mash tub it is boiled in any
suitable vessel, after which it is cooled by an improved refrigerator as
follows: Between the boiler and the refrigerator there is an intermediate
small vessel or receiver in which the hops and liquor are mixed, the said
receiver having a perforated bottom through which the liquor falls into another
receiver with a sieve bottom, and from thence into a third vessel or receiver
with a perforated bottom. From the said third receiver the liquor falls on the
refrigerator, which consists of a number of pipes or tubes arranged in a
horizontal serpentine form, upon which tubes the hot liquor falls in succession,
forming a miniature cascade, and between each horizontal tube there is an
apparatus of a vandyke shape, through which the liquor passes and insures it
being evenly distributed over them. Cold water or air is forced through the
said tubes to keep them cool, and thus cool the liquor gradually. It is evident
that instead of the outer jacket to the mash tub a serpentine tube may be used
and the said improved mush tub and refrigerator may also be applied and used
to the ordinary methods of brewing, as well as this improved method of using
unmalted barley.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Edward Joseph Hughes in the Great Seal Patent Office on:
the 18th March 1861.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, EDWARD
JOSEPH HUGHES, of the Firm of Hughes & Son, Patent Agents, 123, Chancery
Lane, London, W.C., send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Eighteenth day of September, in the year of our
Lord One thousand eight hundred and sixty, in the twenty-fourth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Edward Joseph Hughes, Her special licence that I,' the said Edward
Joseph Hughes, my executors, administrators, and assigns, or such others as I,
the said Edward Joseph Hughes, 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 "IMPROVE-
MENTS IN BREWING MALT LIQUORS AND IN APPARATUS EMPLOYED THEREIN," as
communicated to me from abroad by Joseph Charles Heyndrickx-Percy, of
Saint Nicolas, in the Kingdom of Belgium, Brewer, and John Francis Van-
denhove, of Ghent, Belgium, Brewer, upon the condition (amongst others)
that I, the said Edward Joseph Hughes, 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 same 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 Edward Joseph Hughes, 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 fol-
lowing statement (that is to say) :-
-
This Invention relates, firstly, to brewing malt liquors from corn or barley
in its natural or unmalted state; secondly, to an improved mash tub; and,
thirdly, to an improved cooler or refrigerator.
.
Hitherto liquors brewed from unmalted corn have been produced in a
muddy state, because a double filtration has been employed in washing, and it
is well known that all corn does not germinate so as to produce good malt. By
this improved process a clear bright liquor is produced from unmalted corn,

page_text: mixed with a little malted corn, and good liquor will be produced from inferior
malt. A great advantage also will be gained by using this process with
ordinary malt, as the whole of the saccharine matter is extracted from the
corn by one process of extraction. This improved mash tub consists of making
to the ordinary mash tub an additional or outer vessel, technically called a
"jacket," to be filled with steam or hot water, the temperature of which must
be gradually raised to about seventy-five degrees centigrade, and maintained
at that heat for about three hours.
The improved cooler or refrigerator consists of an intermediate vessel to
receive the liquor from the boiler into the cooler, the said receiver having a
perforated bottom through which the liquor falls into another receiver with a
sieve bottom, and from thence into a third vessel or receiver with a perforated
bottom. From this third receiver the liquor falls on the refrigerator, which
consists of a number of pipes or tubes arranged in a horizontal serpentine
form, upon which pipes or tubes the hot liquor falls in succession, forming a
miniature cascade; and between each of the said horizontal pipes or tubes
there is a shelf of a vandyke shape over which the liquor passes, and insures
its being evenly distributed over them. Cold water or air is forced through
the pipes or tubes to keep them cool, and thus cool the liquor gradually.
In this process the raw corn or malt is first ground or reduced to a state of
powder; if unmalted corn is used, from ten to twenty per cent. of malt must
be added, according to the age of the corn and the quality of the liquor
required; or the same results may be obtained by the use of acids or acid
salts, such as oxalic acid or cream of tartar.
In using unmalted corn the natural action of the husk as well as the gluten,
vegetable albumen and muceine, that is, all the natural agents of the corn,
transform the starch first into dextrine and then into sugar. It is then put
into the improved mash tub, and warm water of about 40 degrees Reaumur is
thrown over it and under it. The mass is then well worked up, either by an
agitator or by hand until the whole is well mixed together; after which hot
water of about 64 degrees Reaumur, is forced into the mash tub through pipes
at the bottom or underneath it, and the mass again well worked up as before..
The heating agent is then introduced into the space between the tub and
jacket, the heat being gradually augmented until the contents of the mash tub
are raised to about sixty degrees Reaumur, when the mass is again worked up
as before. The mash tub is then covered up and the mash left in the same
state and at the same degree of heat for about one hour and a half, when the
liquor is ready to be drawn off. After the liquor is drawn off the first time
the mash tub is filled again with hot water of about 64 degrees Reaumur

page_text: which must enter partly above and partly through the pipes below, and at the
same time the heating agent is let into the space between the mash tub and
the jacket, which must raise the heat to the same degree as in the first
washing, and be then well worked up as before and allowed to stand for one
hour, when the liquor will be ready for drawing off a second time.
The mash tub may then be filled a third time, and operated the same as
before, except that the third wash must only stand for half an hour before
being drawn off. In the same manner the operation may be repeated a fourth
time or oftener, according to the quantity and quality of the liquor required,
but with less agitation. All the said different washings are then boiled toge-
ther in the ordinary way, and the hops introduced as usual.
The construction of the mash tub and refrigerator or cooler will be clearly
understood by reference to the accompanying two Sheets of Drawings, and the
letters of reference thereon, in which Fig. 1 is a vertical section, and Fig. 2 a
plan of the mash tub and outer case or jacket, both of which may be made of
wood, sheet iron, or other suitable metal or material; the size to be varied at
pleasure, and may be used either with or without a rotary agitator. The
bottoms of both the tub and its jacket are composed of several pieces rivetted
or otherwise fastened together by means of under laps, as shewn by the
dotted lines. There is also a false bottom and four holes in the bottom of
the tub and jacket, through which the liquor runs off and the water enters,
as hereafter shewn.
a, a, Figs. 1 and 2, are flat headed screw bolts to keep the bottoms and
sides in their proper positions, so as to keep an even and regular space"
between the tub and jacket; 6 is a section of the false bottom composed of six,
nine, or more pieces full of small conical holes to allow the liquor to run
through; c, c, c, are three feet to support the false bottom with the weight of
mash upon it; d is an opening for the introduction of the heating agent
between the tub and the jacket, which opening is curved inwards to give a
better direction to the circulation of the heat; e, e, represents the space
between the tub and the jacket of about two inches, which is hermetically
closed at about two inches and a half from the top, as shewn in the Drawings;
ffff, are the four pipes under the tub and jacket to let off the liquor, and
to introduce the hot water; g is a tap to regulate the running off of the liquor ;
h, a vertical pipe between the said tap and the jacket, for the introduction of
the hot water into the tub; i, i, i, are three plates or covers screwed to the
ends of the pipes, which can be unscrewed to allow for cleaning; 1 shews the
closing part at the top of the tub and jacket of the space between them; and
m is a discharge pipe to let off the condensed steam.

page_text: In Sheet 2, Fig. 3 represents an end elevation of one of the pillars or
supports of the refrigerator, made of cast iron or other suitable material, and
Fig. 4, a longitudinal elevation of the refrigerator, in which a, a, represents
holes in the pillars into which fit the ends of the copper pipes; b, b, pipes in
the receiver c to let off the cooled liquor. There may be two or more of
these pipes according to the size of the apparatus. ca copper receiver under
the copper pipes, destined to receive the liquor after flowing over the copper
pipes f, ff; d, d, d, joints to receive the copper pipes, each of which
receives two pipes fitting into the holes a, a, a, of the pillars, and are closed
outside by means of round-headed brass screws e, e, which screws prevent the
water from running out at the ends, and are unscrewed when necessary to
clean out the pipes; f,f, are the horizontal pipes of any convenient number
and size placed one above another at intervals of about three-quarters of an
inch; 9, 9, 9, 9, are two lines of supports to keep up the parallel intervals
between the pipes and prevent one pressing upon the other; h, the pipe for
the introduction of the cold water into the copper pipes, which is forced into
hem by pressure, to this pipe is fixed a tap to regulate the temperature of the
liquor by means of the cold water; i is a small tap or cock to lett off the water
from the copper pipes when necessary; j, a pipe from which the water flows
after passing through all the pipes; k, a pipe over the centre of the apparatus
for conveying the hot liquor into the pipe l, the under half of which is perforated
with a number of small holes which receives the liquor by the opening or pipe
k. Each end of the pipe / has a copper cap which fits tightly upon it, which
caps can be taken off to clear the pipe. m, m, are holders to prevent the
pipe from pressing upon the copper wire sieve n; o is a box enclosing the
pipe and the sieve n. The box is perforated underneath with a single line of
very small holes above the centre line of the copper pipes f, which will allow
the liquor to fall over the top of the first pipe and so on with the vandyked
lines under each pipe, the liquor flowing gently over the surface of each copper
pipe in succession until it comes to the receiver at the bottom.
Care must,
however, be taken that the perforations in the box do not allow the liquor to
flow over the ends of the copper tubes or pipes; p shews the vandyke lines,
made of copper or other material, between each of the pipes f, presenting its
vandykes or teeth towards the top of the next pipe; 9 are four parallel bars to
steady and keep the apparatus together.
It will be evident that instead of the outer jacket to the mash tub a
serpentine tube may be used, and the said improved mash tub and refrigerator
may also be applied and used in the ordinary methods of brewing, as well as
in this improved method of using unmalted barley.

page_text: Having thus fully described the nature of the said Invention, and the
manner in which the same is to be performed, as communicated to me by my
foreign correspondents, I desire it to be understood that I claim,-
Firstly, the method of brewing with unmalted corn.
Secondly, the improved mash tub.
And, thirdly, the improved refrigerator or cooler as all such are herein
described and illustrated in the accompanying 2 Sheets of Drawings.
In witness whereof, I, the said Edward Joseph Hughes, have hereunto
set my hand and seal, this Fourteenth day of March, in the
our Lord One thousand eight hundred and sixty-one.
year of
Signed, sealed, and delivered by the
within-named Edward Joseph
Hughes, in the presence of
G. SEPTIMUS HUGHES,
17, Cross Street,
Manchester.
E. J. HUGHES. (L.S.)