IMPROVEMENTS IN THE METHOD OF AND APPARATUS FOR BEER BREWING
Year: 1855

page_text: LETTERS PATENT to François Theodore Botta, of Paris, Brewer, for the
Invention of "IMPROVEMENTS IN THE METHOD OF AND APPARATUS FOR BEER
BREWING."
Sealed the 2nd October 1855, and dated the 3rd April 1855.
PROVISIONAL SPECIFICATION left by the said François Theodore Botta
at the Office of the Commissioners of Patents, with his Petition, on the
3rd April 1855.
I, FRANÇOIS THEODORE BOTTA, of Paris, Brewer, do hereby declare the nature
of the said Invention for "IMPROVEMENTS IN THE METHOD OF AND APPARATUS For
BEER BREWING," to be as follows:-
My improvements consist of the construction of apparatus for the boiling
of malt and other beer brewing purposes, in which apparatus a more or less
perfect vacuum may be formed or a pressure of air obtained in order to make
the boiling take place either below or above the ordinary boiling point, by
which apparatus the atmospheric air may be more or less excluded from the
materials in the interior of the apparatus, the result of which will be to offer
in all seasons agreater security and regularity in the manufacturing processes.
The apparatus consists of two or more concentric vessels of copper, or any
other suitable metal, covered air-tight with one or more suitably constructed
[Price 8d.]

page_text: lids, in order to form one or more concentric vessels, provided in the interior
with a mashing or agitating apparatus, receiving its motion froin the outsid e
The said vessels serve for the mashing, extracting of the wort, and for the
boiling and cooling of the same or the beer; the apparatus is connected by
suitable pipes and cocks with a steam boiler for heating and working the
same; the application of a more or less perfect vacuum together with water
at a low temperature to the cooling of the wort or the beer, by which means
quick evaporation and cooling of the wort or the beer is produced; the
application of the vapours condensed in the above-named apparatus for the
watering of the malt or grains; a new mode of fermentation, the object of
which is quicker, to reduce the density of the beer or of the fermenting worts;
the construction of certain vessels for this purpose, and by which the tempera-
ture of the beer or the fermenting worts may be suitably regulated; the
application, when employing the above-mentioned boiling apparatus, of the
atmospheric pressure, for decanting or removing the liquids from one vessel
to another, instead of by pumps; the arrangement of certain vessels by
which a methodical germination of the wheat may be obtained; the con-
struction of an apparatus for cutting the raw or non-germinated grains which
are to be mixed in more or less large proportion to the malt, and employing
the worts obtained from the said mixtures to brewing, distilling, or other
purposes; the application of the above-named boiling apparatus, together
with a more or less perfect vacuum, to the drying of the malt; the filtering
of beer by suitably constructed filters, for the more effectual and quicker
cleaning and clarifying of the beer.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said François Theodore Botta in the Great Seal Patent Office on
the 3rd October 1855.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, FRANÇOIS
THEODORE BOITA, of Paris, Brewer, send greeting
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Third day of April, in the year of our Lord
One thousand eight hundred and fifty-five, in the eighteenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said François Theodore Botta, Her special licence that I, the said
François Theodore Botta, my executors, administrators, and assigns, or such

page_text: and takes less time for the fabrication.
THEORETICAL STATEMENT OF THE BREWERY.
Brewing has for object not only the dissolution of the sugarstarch contained
in the malt, but also the conversion into saccharine substance of that portion
of starch which still remains in the grain after its germination and dissication,
without having undergone this conversion.
Since Messrs. Payen and Persoz have isolated the diastase, and shown its
action on starch and fecula, the theory of the mauufacture of beer has become
simpler and clearer. The small amount of diastase produced during the
germination is more than sufficient to transform into saccharine substance,
during the brewing, all the starch not yet transformed during the sprouting
and drying of the malt, and its action on starch is so powerful as to be
capable of converting a tolerably large proportion of ungerminated grain
into saccharine matter. But in order to arrive at this remarkable result,
it is requisite to produce the reaction of the diastase at a certain tempera-
ture and in presence of a sufficient bulk of water. The degree of temperature
best adapted varies from 70° to 75° centigrades. The action of the diastre
becomes quicker and casier in proportion as the quantity of water is increased,
consequently it is always easy to act on the malt with the entire quantity of
water necessary for each mashing tub. These principles laid down, it will be
casy to understand the various operations of brewing according to my new
system, which meets all the important conditions above alluded to.

page_text: E; G, H, I, K, L, connections for transmitting the movement on to muff E,
and consequently to spindle A and shaft B, which accomplish a revolution per
minute, while the paddle muffs C have a speed of 60 revolutions per minute;
M, stuffingbox of the bottom N; this hermetical closing allows spindle A and
muff E to revolve without any loss of liquid. N, general bottom of the cylin-
ders No. 1, 2, and 3, circular false bottom and its basis; O, double bottom of
the cylinders Nos. 2 and 3 ;P, double sides of the three cylinders; Q, inlet
pipes for steam in the interior of cylinder No. 1; R, inlet pipes for steam in
the double sides and bottoms of the cylinders No. 2 and 3; S, pipes for the
distribution of the heating steam; T, conic jet pipe; U, jet box; V, pipe con-
veying heated steam from the generator; X, pipe conveying the steam of the
jet box to the cylinders No. 2 & 3; W, mean pipe for water and for beer;
Si,glass tube, leaving the liquor exposed as it runs out; K', wall allowing the
higher or the lower part of the cylinders Nos. 2 and 3 to be heated; L',
rack supporting baskets of metallic cloth for the hop; D₁, covers of the
evaporating cylinders Nos. 2 and 3; F', cover of the saccharifying cylinder
No. 1; G, steam chimney, also used for introducing the ground malt for the
mashing; H, pipe allowing the vacuum in the cylinder to be ascertained;
G, pipe and indicator of the vacuum in cylinders Nos. 2 and 3; Y, condensing
umbrella;, valves and pipes of cylinder No. 1; E, valves for the outlet of
steam from the cylinders Nos. 2 & 3; m, receiver of the condensed water;
n', pipe allowing the uncondensed steam to return to U, as also the air of the
three cylinders; a', pipes of cold water in Y for the condensation of the steam;
1, outlet of the heated water that has been used for condensing; Z, stoppers
facilitating the cleaning of Y; P, man-hole of the cylinders Nos. 2 and 3;
O, inan-hole of cylinder No. 1; R, bores with thermometers to ascertain the
quality aad temperature of the beer; T, pipe by which the heating steam and
condensed water returu. Nos. 1 to 14, various taps for the inlet or outlet of
either steam or liquids.
N.B. The apparatus may be either of copper, of sheet iron lined with tin,
or it may be partly of sheet iron and partly of copper. It may be supported
by an iron or wooden framework, which will also support the bearings of the
driving shafts.
All being ready, turn the taps Nos. 14 and 3, let in the necessary quantity
of water for the hydratation of the malt; (this water proceeds from the
condensation of the vapours of a preceding mashing operation; it is conse-
quently aromatised by the perfumes of the malt and hop, and on account of
its purity has a more dissolving action.) Afterwards introduce by chimney C¹¹
the quantity of ground malt necessary for the two mashings; set the agitator

page_text: in motion, and in 10 minutes you will have a salad perfectly mixed. Then
put the necessary quantity of hop into little baskets, which you place on the
rack L of the second and third cylinders, and shut the man-hole P¹; stop
the agitator and open tap No. 11, to send a jet of steam through Q beneath
the umbrella Y, and the valve B' is regulated. The steam by its condensation
produces a partial vacuum, which will be maintained by the condensing
umbrella, with the aid of a cold water current entering by A' and coming
out at I'; this vacuum will still be maintained and oven increased by the
jet of steam T, which continually carries away the air and the uncondensed
steam, to force them into the heated part between the two partitions P.
Afterwards open tap No. 3 to let in water of a right temperature from a
tank serving for this purpose; the water will pass by W through the per-
forated bottom to raise the malt. When the malt is raised, set the agitator in
movements, and let in as much water as is required for the whole mashing and
its reserves; (of course, the brewer may employ the water and the temperature
he judges fit.) When all the water is introduced, turn off No. 3 and open
No. 4, and let in the steam by V, I, X, and S into the double side P of
cylinder No. 1, and adjust the valves B¹ and the tap No. 9 according to the
degree shown by the vacnum gauge H; and so that the degree of vacuum
which corresponds to the degree of ebullition may neither rise nor fall too
much, (a table of comparison will be placed to show the degrees according to
the depression of the atmosphere ;) water will soon reach 50 degrees, and
begin to boil from the effect of vacuum. The ebullition will be kept up for an
hour or more, allowing the temperature to arrive at 70 degrees centigrades.
Towards the end,stop the agitator for a quarter of an hour to allow the whole
to settle; the saccharification is then completed. To make sure of it you can
take a sample through the bore R, and pour thereon some drops of iodine.
Next shut valve B' and tap No. 4; open No. 11 of Fig. 2 to let in through
Qajet of steam of the surface of the water saturated with malt, and open
taps Nos. 3 and 1; the pressure of steain and the effect of vacuuin force the
liquid through the false bottom into cylinder No. 2. After its passage, ascer-
tained by means of the glass tube S¹, shut the taps Nes. 1 and 2, open ta
No. 3 to let in from the tank the water necessary and prepared for the second
mashing. This done, shut No. 3, and by means of tap No. 4 let in the steam
through the double sides P of the cylinder No. 4; commence the ebullition in
vacuo at 60 degrees, and end it at 75 degrees centigrades. The degrees car
be ascertained by means of the bore with thermometer R, and by adjusting
the opening of the valves B' and tap No. 9, according to the indications o
the vacuum indicator H; continue the ebullition for about an hour, keeping

page_text: the agitator always in movement, that the dissolution and saccharification
be sufficient. When the ebullition has ceased, you proceed as you did for the
first mashing shutting No. 4 and the valves B, and opening taps Nos. 3 and 2,
to let in the liquid to cylinder No. 3. When it is finished, you admit a third
quantity of water on the malt, and go on as before. Let the steam arrive
between the double bottoms O and double sides P by turning taps Nos. 4, 5,
6, 7, 8, and the general ebullition will soon begin. You then adjust the valves
E and B' according to the vacuum indicators H' and G1, and turn tap 9.
The jet of steam T will maintain the vacuum by the effect of its suction.
The steam of the jet heats at the same time the three cylinders. Allow the
ebullition to begin at 50° centigrades and to end at 95 centigrades as long
as you think proper; by boiling malt in vacuo, the coagulation of the azotated
albuminous substances and gluten is effected. The saccharification and ener-
getic brewing of the agitator gives a perfect solution, completely transforms
and dissolves starch, and admits of a great economy in the quantity of malt.
(Under the old system of brewing from 15 to 20 per cent. of unproductive
starch remain.) By boiling in vacuo the diastase is not destroyed, and as the
atmospheric oxygen and light have no action on the azotated albuminous
substances, lactic acid, it results that the disagreeable flavour so often
experienced cannot arise. You can always take a sample through bore R
to ascertain the temperature of the beer.
For Bavarian and Strasbourg beer, the colour of which is pale, the heat
during ebullition must not be more than 95° centigrades ; but for Lyons beer
and the high-coloured porter, the heat during the first half hour must rise to
110° or 120° centigrades to obtain the caramelization of a part of the sugar
which gives the required colour; but during this high temperature the rack L
with the hop baskets must be raised above the level of the beer, in order
to avoid the dissolution of the acrid and astringent principle of the hop.
It is easy to understand that with this method of brewing, an ebullition of
two or three hours of malt syrup with hop is more than sufficient to produce
good beer. When the mashings are sufficiently concentrated, turn off the
steam taps Nos. 4, 5, 6, 7, 8, and the ebullition will cease.
The manner of manufacturing fromentaceous beer will be described further
on, when explaining Fig. 12 & 13.
The saturated water of cylinder No. 1 will afterwards be poured into a
separate tub, by means of the action of steam pressing on its surface and
arriving over it by pipe Q; then allow this water to cool in an ordinary cooler
that it may ferment; you will thus obtain yeast, the quantity of which I will
increase by an addition, which I will explain further on. The liquid proceeding

page_text: COOLING IN VACUO PROCESS.
Beer submitted to cooling undergoes two changes; the first is the rapid
lowering of temperature, the second a quick concentrative evaporation. In
ordinary coolers beer is always denser after the cooling, for it has lost a certain
quantity of water through evaporation. These two effects are obtained with
greater speed when the beer is cooled in vacuo, and without the oxcidating
contact of air, which is the cause of the clamminess of beer.
The cylinder No. 1 being emptied and cleaned and valves B' well closed,
open valves E¹ wide, detach the box U from pipe X, and replace it by a pipe
allowing steam to come into the transformation vat. Open completely tap
No. 9 in order to let in the jet T for producing a vacuum of 700 millimetres
on the surface of the beer. A cold water current is directed through pipe T,
Fig. 2; in the double bottoms O aud the walls P of the three cylinders. This
water after its heating will go out at R' and come into pipes S and X, whence
it is led into a transformation vat by a pipe placed on tap No. 10.
The contact of cold water and the vacuum at the surface of the beer causes
the most abundant evaporation, and effects the cooling of the beer to 10 or 12
degrees centigrade in less than an hour; (indeed every kind of evaporation
is the cause of cooling. When the beer has reached this degree let air into
the apparatus by opening valves B', open taps No. 1 and 2,aud the beer will
run by the mean pipe W and come to the beerificators, as I will describe
when explaining their operation. All vapours produced during the boiling or
cooling of beer will be condensed by the condensing umbrella, and fall as
water into tank M, if a feeble cold water current be kept.
The mashing operation being thus finished, you may immediately begin
again a second double mashing, that is to say, as soon as cylinder No. 1 is
free. During the cooling of the beer, you hydrate malt for the mashing about
to be commenced. Cylinder No. 1, as I have already explained, can work
separately, which allows the preparing of cylinders No. 1. It is then a truly
continuous fabrication. It is easily brewed twice a day.

page_text: THEORETICAL STATEMENT OF THE FERMENTATION IN GENERAL.
The principles that must govern this important operation are, to avoid the
beers being exposed to any change in the circumambient temperature, and
consequently to any change in its own, to make a large quantity at a time,
because then fermentation is easier, more constant, regular, and easy. The
point of the highest importance is to regulate the temperature of fermenting
beer. Two kinds of fermentation are used; 1st, in France and in England,
accelerated fermentation at a high temperature, from 15 to 20 degrees centi-
grade, is used; 2nd, in Germany, and especially in Bavaria, slow fermen-
tation, at a low temperature, from 5 to 10 degrees centigrade, is commonly
used. These two fermentations are not only distinct from the difference of
temperature, but also from the time necessary for their completion, and by
the amount of carbonic acid produced.
By the first method the liquid disengages about 10 times its volume of
carbonic acid, and its temperature rises from 15 to 25 degrees; by the second,
the liquid only disengages four times its volume of carbonic acid, and has a
temperature rising from 5 to 15 degrees centigrades during fermentation. As
carbonic acid is produced by the decomposition of sugar, too great a disen-
gagement would evidently weaken the beer. The cause which generally
makes beer turn is the oxidation of the azolated substances during mashing,
and the oxidation of the alcohol during and after the fermentation.
temperature of the beer must then be regulated during the fermentation,
so that it may not exceed 20 degrees, which is the temperature causing the
oxidation of alcohol to begin. My beerificator perfectly answers these ends.
The
FIG. 7, 8, AND 9.-DESCRIPTION AND WORKING OF THE BEERIFICATORS.
For the accelerated fermentation you place a float made of mackintosh D³
on the surface of the beer, to be seen in Figures 7 and 8, showing the con-
densating beerificator, having a cylindrical form, closed at both ends with two
cones; the upper cone has for object the admission of the necessary quantity
of air for the fermentation of beer, and in the inferior cone the lees or dregs
come to settle. The first cylinder is surrounded by another, and the interval
between them is free from air. A are the taps of the cones; B2, a delivery
pipe for the carbonic gas; C2, man-hole; D³, float; E, bung-hole; K², beerifi-
cator; F, double coating; G, worm pipe; H2, the part of the worm pipe,
pierced with little holes, & adjusted on the partition of the beerificator; 12,
separation or bottom: J2, vacuum; No. 1 and 2, taps for the service of the

page_text: worm pipes; the first to introduce and the second to regulate the running of
the sulphuric ether. Pour a certain quantity of sulphuric ether, by means
of tap No. 1, in the worm G2. This liquid passes tap No. 2, and comes
in the perforated pipe H, which goes around K³ and runs on the partition.
As the temperature of the beer contained in K2 is higher than the boiling
temperature of ether, this liquid will boil, and its vapour will take a part of
the heat of the beer, rise by an opening and pipe, not shown in the Diagram,
to the worm pipe G, that is surrounded with cold water condensed therein, and
transmits to the water the heat it has taken from the beer; this effect con-
tinually takes place, and consequently the surplus heat in the fermenting beer
is taken away by the water.
Suppose a beerificator filled with fermenting beer, as shown, Fig. 7.
carbonic acid will be disengaged in proportion as the fermentation goes on,
and a great number of large bubbles burst at the surface, carrying away with
them the scum and yeast on the float by means of the bung-hole E2; carbonic
acid rises, reaches pipe B2, and again comes to dissolve in the beer. A ther-
mometer conveniently placed will show the temperature of the beer. In no
case ought it to be above 20 degrees. To regulate the same, in proportion
as it tends to rise on account of the progress of fermentation, open tap No. 2
more or less to reduce or increase the etheric evaporation, which will cool the
beer, and transmit io the water surrounding the worm pipe the caloric taken
from the beer. The brewer is consequently always enabled to regulate the
temperature of the fermenting beer either in winter or in summer; he must
only take care not to allow the temperature of the water around the worm
pipe to become too high, so that the condensation of the etheric gas may be
complete during its passage in the worm pipe. By means of a tap (not shown
in the Diagram) placed laterally, it is possible to have from time to time a
little Beer drawn to see the fermentation. When the fermentation has ceased,
withdraw the float with the yeast rejected by the man-hole of the beerifi-
cator; afterwards draw off the dregs through the tap of the inferior cone A, in
order to pass it on to the purifying filter i 14.

page_text: A cold water current circulates round cone M², which is a good conductor
of heat. This water enters by No. 1, carries off the surplus heat of the beer,
and goes out tepid at tap No. 2. Thus it is easy by these means to carry on
fermentation at a temperature below 20° centigrades. In winter it can be
replaced by a current of lukewarm water coming from the engine, or by a
current of air, in order to maintain the beer at the requisite temperature.
Toapply the condensing beerificator to slow fermentation at a low tempera-
ture (Bavarian method), some alterations must be effected; firstly, fermentation
will be communicated by beer in a state of fermentation, and not directly by
yeast; further, a float is no longer needed, because the disinvolved carbonic
acid is no more capable of carrying with it yeast on the surface of beer; yeast
will come to settle in the lower cone of the beerificator. Fermentation will
go on in the same way as by the accelerated method; it will only be very
slow and last much longer; the deposits will be cleared off, as has already
been remarked.
THEORETICAL. INTRODUCTION ON PROTRACTED FERMENTATION FOR
PRESERVED BEER.
The difference existing between beer that has been submitted to a tumul-
tuous fermentation and beer which has been allowed to undergo a secondary
fermentation in the preserving cellars is, that the latter contains less un-
transformed sugar, in proportion as its secondary fermentation is protracted in
the preserving cellars. To obtain more promptly a beer that has been sub-
mitted to both fermentations, these ought to be effected at the same time or at
once. This object may be attained by acting through newly fermenting beer on
older beer, so that the new acts as a kind of yeast on the untransformed sugar
still contained in the older beer. In this way a beer containing more or less
sugar in a free state may be obtained. The brewer can thus put down the
preserving cellars, and do without those enormous quantities of beer manu-
factured beforehand.
As soon as beer has been cooled in the hop cylinders Nos. 2 & 3, Fig. 1,
it must be immediately mixed with a sufficient quantity of fermenting beer; in
order to increase as soon as possible the alcoholic fermentation, the cooler
portions may be allowed to run into the beerificators as they become cooler.
The old system of allowing beer to work by itself without any yeast was
very faulty. A production of lactic acid and a viscosity that degenerated into.
acatic acid resulted from it; thus it often happens that beer after a little
time becomes sour or clammy; indeed the old method was contrary to any

page_text: As soon as the beer is cooled and is at at the temperature of 10° or 12°
centigrade, begin to let it run into the beerificator; but to arrive at the
remarkable result above alluded to, it is necessary to have fifteen beerifi-
cators, each capable of containing one mashing and a half, and communicating
with one another either from the top or the bottom; for instance, if fourteen
beerificators be full of fermenting beer when a new mashing comes from the
manufacturing apparatus to the first beerificator, the level of the liquor will be
kept by the transmission of determined quantities of beer from the first to the
second, and so on, and the fourteenth will transmit its surplus to the fifteenth,
whence it will come to the purifying filter, and afterwards to the deposit casks,
destined to be sold; but an equal quantity of beer having been renewed. and
as each beerificator contains a mashing tub and a half in each, the mixture is
effected in the proportion of two to one; in consequence the process of fer-
mentation was not obstructed, and the density of beer will be reduced in
proportion as the number of beerificators becomes greater. The yeast pre-
cipitated into the beerificators will be drawn off every day by means of the
tap of the lower cone, and by the etheric condensation a low temperature
will be produced, which will greatly assist precipitation and clarification; this
is why the beerificators are made only to communicate with each other at
the top. This fermentation can always be produced during the whole year.
After 15 or 20 days beer will be as dense as if it had remained three or four
months in the cellars. I must repeat that the fermentation is not communi
cated by yeast, but by beer in a state of fermentation, which is in many
respects more advantageous.
FIG. 3 & 4.-DESCRIPTION AND PROGRESS OF THE MALT HOUSE.
The methodic malt house is composed of four tubs, of either sheet iron or
other material being a good conductor of heat, and surrounded with cold
water during summer and lukewarm water during winter (Fig. 4); or of four
oval tubs (Fig. 3) on the same level or placed one on the other, according to
the locality. Each tub P2 has a double bottom Q, of metallic cloth or of
wood, and a little half circular railway R2, according to the curvature of the
radius to be traversed by the roller S2. Ten centimetres above the tub is placed
a wooden frame bearing the roller T2 and the rounds U. This frame bears also

page_text: an apparatus called ventil-emotor X2, composed of a roller Y2, communi-
cating by means of the bucket chain V with the rollers T and S2, and of a
moving shaft E3, the pulley of which F3 produces the movement of the spindle
Z2 by the transmission pulley G2 and pulley H³. On spindle Z are fixed the
friction paddles D³ and a plate C3; spindle Z" revolves in a muff A³, in the
centre of which are fixed two wings B3 and a little pulley J³, commanded by
pulley 13 on the moving shaft E.
One or two dipping tubs are placed at the centre of the malt house. After
a period of about twenty-four hours (according to the degree of germination
attained) a general removal takes place from tub to tub. For instance, all the
tubs, including those for dipping, being filled, you withdraw the malt that is
sufficiently germinated (that is to say, the malt in which the sprouts are
sufficiently developed to present a larger or smaller quantity of diastase,
according to whether the malt be destined for manufacturing beer, or for
distillatory purposes,) from the first tub by a special basket chain, and bring it
to the dessico-miellator. The first tub being empty, place in it the ventil-
emotor, which breaks the clods by the friction paddles; the fan produces a
current of air, more or less considerable, according to its speed, when the malt
passes. When the tub is empty, the moving of the other tubs is effected in
the same manner; finally, the last is filled with the barley of the dipping tub.
The double bottom placed in each tub has for object the establishing of a
current of air, according to the indications of the thermometer, during the
intervals of the general deplacement, in order to lower the temperature of the
malt if necessary.
Principle. In the summer, during the difficult season, germination can be
stimulated by a stimulating agent applied to the dipping tub. It will be easy
with less space than it now takes to regulate germination very accurately and
much better than in the actual malt houses.
It is taken for granted that the action of germination consists in the
absorbing of the oxygen by the softened grain; the oxygen acting on carbon
transforms it into carbonic acid, which, not being able to disengage itself,
keeps the layers hot. The current of air that I establish is intended to carry
away carbonic acid and to replace it by fresh air. The change of place in the
grain is only an accessory circumstance, made necessary by the insufficiency of
the current of air. The sprout must germinate slowly and progressively in
order to produce the greatestamount of diastase. The length of the radicules
is proportioned to that of the gemmule.

page_text: FIG. 5 & 6 DESCRIPTION AND PARTICULARS OF THE DESSICO MIELLATOR.
Principle. The drying of malt, which is an important point in the manu
facture of beer, must have a double effect for its result. 1st, the drying in
itself or dessication of the grain under its ordinary point of saturation or
moistness; 2nd, a progressive conversion by diastase of the barley starch
conversion; that is called miellation (honeying), because diastase under the
influence of moistness and a favourable temperature transforms the greater
part of the starch into a mielified state, and afterwards by this saturification,
caused by brewing, it is converted inte saccharine substance and dextrine.
The dessico-miellator will produce both effects more advantageously than the
old malt kilns.
Particulars. S, frame; Tand V, bodies composing the three containers;
V₁, the obturator; Y¹, closing or bottom, forcing warm air, as shown by the
arrows, through 7, pipes of a triangular form and perforated with a great
number of little holes. Warm air, after passing by the pipes and malt of the
lower body, passes into the centre body, where itis again saturated on crossing
the layer of malt, and arrives lastly at the upper body, into which will be
introduced at the same time a jet of steam, in order to raise the temperature
of the malt to 40° or 45° centigrade, at which temperature vegetation is
impossible, and miellation is consequently produced under the circumstances
above alluded to.
Description. The slowand methodic dessication is produced as follows:-
Every morning the lower body of the dessico-mielator is emptied into the
parer (Fig. 14), the malt is in succession passed from one compartment to
another, and a basket chain raises the malt from the malt house and leads it
to the top compartment of the dessico-mielator; consequently each quantity
of malt remains during three days under the action of warm air, supplied by
the heating of the generator. Then the dessication or drying of the malt will
be perfect; neither vitrification nor caramelisation of starch will take place. It
will further be remarked that no hand or machine work is required to stir up
the malt, as in the old method; however, currents of warm air traverse the
layers of malt in every direction at a greater or less distance, according to the
remoteness of one pipe from another.
FIG. 10 AND 11, REPRESENTING THE SECTION AND PLAN OF A RECTIFYING AND
REFINING COLUMN.
I place close to the mashing apparatus a transformation tub (similar to that
used in the manufacture of giacose), and for a quantity of 110 lbs. of malt to

page_text: be transformed, I pour in 33 gallons of wator, 11 lb. of chlorhydric acid,
21 lbs. of sulphuric acid, till the cellulose be well disaggregated and saturifi-
cation complete. If the syrup be too dense, as is almost always the case, I
add water to give it the required density. By boiling one or two hours
more it will be saturated according to common usage. I obtain a syrup of
5 or 6 degrees Beaumé, which after the cooling undergoes a fermentation and
afterwards distillation.
The distillatory apparatus consists of three metal tuns, which are worked
by the multiplied use of the same heat, so that the third tun, on which the
rectifying column is placed, receives the alcoholic vapours of the two first,
which cause its ebullition The vapour of the last tun highly charged with
alcohol crosses the plates of the column, refines in coal or charcoal, and is
rectified by the various condensations, according to the temperature of the
water circulating in the plates. After the exhaustion of the first tub it is
filled with fresh wine, and the column is placed in it; the diving pipe is then
established, so as to convey the steam from the generator to the second tur,
which has become the first, and so on, every day the coal of the lower plate
is changed and put on the upper part of the column. The principle of this
distillation is founded on the disinfecting principle of coal, and the multiplied
uses of the same heat.
Particulars. P, cylindric column divided into many plates; Q4, great
junction; R4, a plate, the section of which is represented in Fig. 11; S4,
cylindric openings for the passage of the alcoholic vapours; T, rounds or
covers; U4,space filled with charcoal; V4, central pipe leading the condensed
water to the boiler X; and, inlet and outlet of the plate water. The upper
bottoms of the plates are concave, in order to facilitate the running away of
the dregs.
FIG. 12 AND 13.-DESCRIPTION OF THE GREEN MALT CUTTER, AND OF THE
MANUFACTURE OF THE FRUMENTACEOUS BEER.
To save much time and manuel labour, it is necessary when brewing with
large quantities of wheat, barley, and other ungerminated grains (it may be
for the fabrication of beer or for distillation), to saturate the grain during.
12 or 15 hours, in order to soften them; they are afterwards submitted to the
action of the cutter, which cuts them into as many morsels as is necessary
for their complete exhaustion by water, and to establish the filtering substance;
then the brewing goes on well, and the saturated water runs off as easily as
with the best malt. Up to the present time the usage of green malt fresh from

page_text: the malt house has not been profitable for the manufactory of white beer
(unless it has been dried in the air in the granaries), on account of the
insurmountable difficulty of sufficiently dividing it. This end is attained by
my cutter, which cuts the grains without pressure and without converting
them into paste.
Real white beer can only be obtained by green malt in
distilling. The use of green malt causes the suppression of all subsequent
works, and so the saccharification by diastase becomes cheaper than that by
sulphuric acid.
Particulars. K3 are ten ring-like circles forming a cylinder. On each
circle is fixed a blade M3, which has the shape of an S, or is eliptic. All these
blades M³ must compose a hælix. Z is a spindle, on which the blades N³ are
fixed in a right line; the whole of these blades must compose 10 pair of
circularscissors. O is a commanding pulley; P3, funnel-shaped hopper, which
receives green malt or steeped grain; Q³, a cone, having a slide valve
When more or
R3, regulating the outlet of the grain after it has been cut.
less closed, the grain is obtained in a more or less divided state.
Fig. 13 shows a pair of scissors; one blade is fixed to the ring-shaped
circle, and the other to the spindle.
FIG. 14 AND 15.-SECTION AND PLAN OF THE MALT PARER AND CLEANER.
The apparatus is arranged as follows:-S3, sheet-iron cylinder; T3,metallic
cloth of two different numbers; U3, driving shaft; Y3, driving pulley;
X, friction paddles; V3, plate fixed on shaft U3, and having four brushes;
Z³, plate fixed on cylinder S3, and having an opening in its centre for the
passage of inalt; A4, brush paddle, adjusted on shaft U2, and causing the malt
to pass on the metallic cloths, and to leave their powder and buds there before
falling on a hopper, not shown in the Diagram; B+, wooden frame.
FIG. 16. DESCRIPTION OF THE ACETIFICATION OF THE ALCOHOLISED WATER AND
OF THE MANUFACTURE OF THE YEAST.
When describing the brewing, I remarked that a certain addition is made
to the third water, in order to obtain a great quantity of yeast. This addition
is a leguminous flour strongly azotated, mixed with of malt, and saccharified
with it by 4 or 5 per cent. of deutoxide of potassium or natrium. This
alkaline oxid prevents the coagulation of the albuminous azotated substances.
adrusood that by the fermentation of the mixture a large
FIG. 16. DESCRIPTION OF THE ACETIFICATION OF THE ALCOHOLISED WATER AND
OF THE MANUFACTURE OF THE YEAST.
When describing the brewing, I remarked that a certain addition is made
to the third water, in order to obtain a great quantity of yeast. This addition
is a leguminous flour strongly azotated, mixed with of malt, and saccharified
with it by 4 or 5 per cent. of deutoxide of potassium or natrium. This
alkaline oxid prevents the coagulation of the albuminous azotated substances.
It is easily understeed that by the fermentation of the mixture a large
quantity of yeast will be obtained. (Azote is the general principle of yeast.)

page_text: In order to obtain a quick acetification of the alcoholised liquor proceeding
from the manufacture of the yeast, I cause it to pass into an apparatus which
I call a combined acetificator. The principle of this acetificator is the com-
bined action of the beech shavings and the charcoal at a sufficient temperature
for a quick development of the oxidation of alcohol and of the azotated
substances.
Particulars of the Acetificator.-C4, a tub of suitable size; H4; a
across, through which the liquor runs; 14, a bung-hole; K4, holes for the
outlet of warm air; L', tap; M4, receiver; N4, pump; 04, inlet of warm air
destined for the production of a temperature favourable to the acetification;
P4, space filled with bits of charcoal about the size of a pea. The first liquid
is poured in at the bung-hole, passes the first bottom through a great number
of little holes in which are placed bits of string, and comes to the shavings.
The liquid running over the shavings in thin threads receives a draft of warm
air, coming in at 04 and setting out at K4, and being thus heated to about 30°
centigrade, it crosses the open work 4 to enter into the layer of charcoal, the
porousness of which multiplies the point of contact of the air with the liquor,
and tho oxygen of the air causes a quick oxidation of alcohol and of the
azotated substances. If a first quantity of liquid has been poured on in the
morning, let it in the evening run on to the receiver M. This renewal of
surface can take place every twelve hours, adding a small quantity of alcohol
till the vinegar be sufficiently sour.
When describing the progress of protracted fermentation, it was said that
beer when leaving the beerificators will pass through the refining filter.
Particulars. C is a cylinder, shut at its ends by two cones, i
the lower cone
connected by pipe D4 with the beerificators. The beer traverses the various
sand layers placed on metallic cloths, and the bodies it carries with it fall
on the cone, from which they are withdrawn by means of tap F. The beer
after traversing the sand layers has become sufficiently limpid, and it leaves
the filter on turning tap E, arriving thus in the deposit casks ready for sale.
The influence of silica causes the freshness of the beer, and shows its fine
quality to advantage without weakening it. If it be desirable to have it clear
and brilliant at once, it is necessary to place a shaggy substance between layers
of fine and extra fine sand. This filtering is certainly preferable to all glues
and other bad drugs at present in use, and of which the expense is not the
least of its inconveniences.

page_text: The above is a description of my new method, the employment of which
will place the beer manufactured upon a par with those that are most
advanced. I could not, in giving an extract of my Patent and its improve-
ments, have in view the giving of a complete treaty on the manufacture
of beer. This can at some later period be inserted in some hand-book for
brewers.
The principal features of my improved system of beer brewing, which I call
Botta's patent system, consist in the principle of applying a more or less perfect
vacuum, together with a protracted fermentation, and methodical germination
and desiccation, besides the application of several other improvements in the
general system of working, and in the manner of obtaining secondary products
from some of the refuse matters of beer brewing.
My improvements relate consequently to different parts of the beer brewing
operations, and the apparatuss employed thereby, whether these latter are used
alone or conjointly with already existing apparatuss.
Having thus described the nature of my Invention, and the manner of
performing the same, I would have it understood that the construction of the
above-described apparatus may be more or less altered, as long as the general
principles on which they act are maintained; but what I claim is,-
11, the method of boiling and of cooling the malt and worts, by applying
a more or less perfect vacuum, and taking advantage of the liquid obtained
from the condensing ofthe aromatized vapours arising from preceeding boiling
operations.
21, the arrangement of the above-described apparatus and their appli-
cation for brewing operations.
3, the beer produced by my system of working, the quality of the same
differring widely from beer brewed by any of the methods of brewing hitherto
in use.
4', the application to beer brewing of the above-described methodical
germination and desiccation.
5, the application of the protracted fermentation to beer brewing for
obtaining store beer.
61, the principle of dividing or cutting up the green malt or of the
softened grain before or after the germination of the same has taken place.
7, the manufacture of a saccharine liquid or syrup from the refuse or
spent malt.
81y, employing a highly nitrogenized feculent substance in order to increase
the quantity of yeast obtained.

page_text: gy, the arrangement of the above-described acetifying apparatus and the
ectifying column.
In witness whereof, I, the said Francois Theodore Botta, have hereunto
set my hand and seal, this First day of October, One thousand eight
hundred and fifty-five.
FRANÇOIS THEODOR BOTTA. (L.S.)