Improvements in or relating to Brewing and Apparatus therefor.
Year: 1898

page_text: Date of Application, 6th June, 1898-Accepted, 13th Aug., 1898
COMPLETE SPECIFICATION.
Improvements in or relating to Brewing and Apparatus therefor.
We, GOTTFRIED KREUTZER and JEAN SCHMITZ, Directors of the Deutschen
Kapital Versorgungs-Bank, Gesellschaft mit beschrankter Haftung, of Cologne,
in the Empue of Germany, do hereby declare the nature of this invention and in
what manner the same is to be performed to be particularly described and ascer-
tained in and by the following statement.-
This invention relates to improvements in brewing both in the process, and
also in the arrangement of the apparatus. The object of these improvements is to
produce a larger quantity of wort from malt-flour than has hitherto been done.
The process consists of clarifying the beer-wort by subjecting it to a high tem-
perature of about 80° C or more, and then of atterwards subjecting it during the
course which it takes between the taps and the boiling pan to a considerable cool-
ung, before it enters in the pan, where it is boiled with hops and saccharified com-
pletely with a diastase solution drawn off previously on prepared separately and
called "cold deposit."
The hot wort is not brought duectly into the boiling pau, but it is first cooled
to about 65 to 70° C, in order to be mixed at this temperature in the pan with
the before said "cold deposit," by which the particles of starch which eventually
can be decomposed after the clarifying are converted completely into saccharine
matter.
Hitherto in brewing, wort has not been claufed at so great a temperature as, at
least 80° C, but at the most 65 to 70° C, but more often at a still lower tempera-
ture, nor was the so called "cold deposit" of the wort which serves for sweetening
some newly decomposed starch particles added to the wort in the
pan but was added only to the mash in the mash tun, neither
the wort coming from the taps of the claufying vessels subjected to a cooling
before passing into the pan The new process is therefore as follows.-
was
The wort made in the mash tun and also the after wort runs off from the tapa
at a temperature of 80° C or more, and passes then to a cooling device, which
lowers its temperature to 65 or 70° C and the wort passes at this temperature into
the pan, where firstly the so-called "cold deposit" is added to the wort (this cold
deposit may be drawn off from the wort produced in the mash tun before its tem-
perature is increased and be put aside, or be produced in a special small mash tun
in a cold manner), in order to completely sweeten all the starch particles decom-
posed, and the whole is then boiled with hops in the usual manner
As the coolmg of the wort whilst passing from the mash tun to the pan has
not hitherto been done, there was of course in brewing apparatus no cooling device
arranged between the taps and the pan, but the finished beer was cooled partly in
the cooling vat, and partly when running from the latter into the barrels. This
new arrangement differs essentially from those hitherto known by the introduc-
tion of a special cooling device between the taps and the pan through which the
whole wort must pass whilst running from the taps to the pan
The improved apparatus, may be arranged variously as, shown in the annexed

page_text: drawing in Figs 1-3 in different constructions, whilst Fig 4 shows a suitable
arrangement of the apparatus for the automatic production of the cold deposit
in an especially small mash tun arranged next to the principal mash tun
Eather a small cooling device c 18 arranged between each single tap a and the
collecting trough b usually used for catching and uniting the wort flowing out
from all the taps, so that each single current of wort flowing from a tap is cooled
as desired, before entering the pan e (Fig 1) or the trough 6 itself may be formed
as a cooling device (Fig 2), oi a larger cooling device d may be inserted in the
passage of the wort between the trough b and the pan e.
It is indifferent in either of the above cases how the cooling devices are con-
structed provided they are formed as surface flowing or through flowing (tube)
coolers
In the annexed drawing in the arrangement shown by Fig. 1 the cooling
device c for each single current of wort coming from a tap is formed as a through
flow cooler, as the hot wort passes through the exterior annular space of
the cooling device, whilst the central space is formed as a tube through which cold
water is passed Of course there may be used the similar current or the counter
current principle, the cooling tubes instead of being straight can also be formed
in a serpentine manner or arranged in groups.
Of
In the arrangement shown by Fig 2 the trough 16 formed with a double
wall of undulated cross section as a surface flowing cooler of great surface
course one can also form the trough as a simple flow cooler or by a combination of
both systems, instead of a surface flowing cooler
The arrangement in Fig 3 shows the cooler d in the form of a through flow
cooler, of course also here any construction of cooler especially of through flow
or tube cooler can be used
Instead of drawing the "cold deposit" from the main mash tun, the same can
also be made in a special smaller mash tun C Fig. 4, which as well as the main
mash tun B is provided with a stunning device, but has no double walls. The cold
deposit is made by mixing about 25-30 pounds of malt with a suitable quantity
of water of 34° C, that is to say, cold
This mash tun C has arranged on its cncumference in an oblique direction a
number of outlets 1 provided with taps, and these taps are arranged over a
channel 2 the outlet of which lies over the filtering vessel D
The clear liquid is drawn off from the mash tun C and carried into the vessel D
by opening the single taps successively from above downwards, by this method of
drawing off the clear liquid, ich in diastase, the returns deposited in the vessel aro
not disturbed.
The thus formed cold wort is filtered in the vessel D, as it passes through a
filter 5 consisting of a suitable quantity of hops enclosed between the metal
sieves 3 and 4 and is collected beneath the filter in the funnel like bottom piece
of the vessel D and passes thence through the tube k to the trough o.
6
The returns and mash parts in the vessel C are conducted to the main mash tun
through the tube 7 and worked up with the mash therein.
Having now particularly described and ascertained the nature of this 4
invention and in what manner the same is to be performed we declare that what
we claim 18.-
1. An improved brewing process in which the wort is purified at a temperature
not less than 80° C and is then reduced before its entrance into the boiling pan to
a temperature of about 65-70° C
2. In the apparatus for the process as in Claim 1 the disposition of a cooling
device in the course of the wort between the taps a and the pan e.
3. The formation of the usual collecting trough 6 provided under the taps a
as a cooling device.
"
4. The apparatus serving for producing the cold deposit" characterized by t

page_text: the combination of the small special mash tun C having a number of outlets 1
distributed over the cucumference in an oblique direction and provided with taps,
with a channel 2 under the taps a filtering vessel D, provided with hops 5 lying
between the metal sieves 3 and 4 and a funnel like bottom piece said vessel D
being arranged under channel 2 and an out flow tube 7 for returning the residue
to the mash tun B
HERBERT HADDAN & Co,
Agents to Applicants, 18, Buckingham Street, Strand, WC, London.