IMPROVEMENTS IN BREWING FERMENTED LIQUORS, AND IN TREATING MATERIALS USED THEREIN FOR THE PURPOSES OF FOOD
Year: 1858

page_text: LETTERS PATENT to Paul Rapsey Hodge, of No. 16, Chalcot Crescent,
Primrose Hill, in the County of Middlesex, Civil Engineer, for the
Invention of "IMPROVEMENTS IN BREWING FERMENTED LIQUORS, AND IN
TREATING MATERIALS USED THEREIN FOR THE PURPOSES OF FOOD."
Sealed the 31st December 1858, and dated the 8th July 1858.
PROVISIONAL SPECIFICATION left by the said Paul Rapsey Hodge
at the Office of the Commissioners of Patents, with his Petition, on
the 8th July 1858.
I, PAUL RAPSEY HODGE, of No. 16, Chalcot Crescent, Primrose Hill, in the
County of Middlesex, Civil Engineer, 'do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN BREWING FERMENTED LIQUORS, AND IN TREATING
MATERIALS USED THEREIN FOR PURPOSES OF FOOD," to be as follows:-
My improvements consist in crushing the malt to be used for brewing
fermented liquors, and by the term fermented liquors I intend to include beer,
ales, porter, stout, and table beer, and afterwards subjecting such malt to a
proper heat in chambers or otherwise, and keeping it in motion or occasionally
so, and drawing off the steam or vapour arising from such process, if any.
I also so construct or arrange one or more closed vessels, which shall contain
the malt so prepared or in its ordinary state, and other similar closed vessel or
vessels, which shall contain the hops, and which are previously hackled, torn,

page_text: or ground, or in their usual state, that heated water or steam may pass or be
forced through such malt and hops respectively from the bottom of such
respective vessels, upwards through a wire gauze bottom or other suitable
bottom chambers and other arrangements; and I keep up the temperature of
such vessel or vessels by means of a steam casing to each, or by other con-
venient means; and I generally prefer the temperature of the contents of the
vessels containing the malt to be from about 150° to 160° Fahrenheit, and
those containing the hops to be at a much higher temperature, and in some
cases I admit some high-pressure steam to the surface or upper portion of the
extract or wort so produced, in order to volatilize the oil or other products at
the surface, and by such process I greatly preserve the aroma of the malt and
hops, and after the other impurities are cleared or drawn off, I let off the
liquor or extract into suitable vats or vessels for cooling and admixture in due
proportions. I hackle, tear, or separate the hops for the purposes above
mentioned, by means of cutters, or hackle pins fixed on suitable revolving
cylinder or cylinders, so that such teeth or pins pass between an iron grating:
which forms the bottom of the hoppers, or by any other convenient mode; and
in some cases, in due time after the admixture of the extracts of malt and
hops, I add another quantity of the liquor or extract of hops to such compound
for the purpose of giving the flavour required; and in some cases I also
subject the compound of malt and hops to the action of a proper degree of
heat in closed vessels, and in some cases I cool the extracts, liquors, or
compound, or beer, by means of an apparatus so constructed that the extracts,
liquors, or beer, may pass through a series of pipes or other chambers of metal.
or other suitable material, placed parallel or in other convenient way, and that
atmospheric air and cold water may be applied to or forced on between or over
the surfaces of such pipes or chambers to reduce their temperature, and
thereby cool their contents. In some cases I dessicate the residuum of the
contents of the malt vessels or malt which has been used in the ordinary
process of brewing beer, and subject them to heat and great pressure by
convenient means, and form them or cut them into cakes or blocks for the
purpose of food for animals; and in some cases after dessication, heat, and
pressure, I pulverize or crush them for use. The above description shews the
means or process of brewing fermented liquors, and in treating materials used
therein for the purposes of food, according to my improvements.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Paul Rapsey Hodge in the Great Seal Patent Office on
the 8th January 1859.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, PAUL
RAPSEY HODGE, of No. 16, Chalcot Crescent, Primrose Hill, in the County
of Middlesex, Civil Engineer, send greeting.
:
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Eighth day of July, in the year of our Lord One
thousand eight hundred and fifty-eight, in the twenty-second year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto
me, the said Paul Raysey Hodge, Her special licence that I, the said Paul
Rapsey Hodge, my executors, administrators, and assigns, or such others
as I, the said Paul Rapsey Hodge, 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 Inven-
tion for "IMPROVEMENTS IN BREWING FERMENTED LIQUORS, AND IN TREATING
MATERIALS USED THEREIN FOR THE PURPOSES OF FOOD," upon the condition (amongst
others) that I, the said Paul Rapsey Hodge, 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 Paul Rapsey Hodge, 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
following statement thereof, reference being had to the Drawings hereunto.
annexed, and to the figures and letters marked thereon, that is to say:-
My Invention consists in treating and preparing malt and hops before the
extractive matter is taken from them, and in the apparatus used for such
preparation, and in the mode of extracting, mixing, and cooling such extracts,
and also in the peculiar form and arrangement of the apparatus to be used in
effecting a better method of brewing fermented liquors.
CHAPTER 1. My improvements is, firstly, to flatten or crush the ordinary
malt in a mill, such as is now used for that purpose, and to submit the crushed

page_text: malt (when the starching matter in the centre of the grain is laid.open, to a
second process of heat, so as to convert those particles of starch into sugar.
This I effect by submitting the crushed malt to a steam heat in revolving
cylinders having a steam casing around them. At the same time exhausting
the air. Or I place the malt in plain cylinders, and while revolving them,
force heated air.through them; this will effectually convert the whole of the
starch into a solvent material without changing its color.
CHAPTER 2. My second improvement is to cut or tear the hop leaves by a
machine shown in Figure 1, which will be understood by the following
description. A, A, the hopper; B, B, a convex grating, which forms the
bottom of the hopper, which is shown by the red lines passing between the
teeth D. The bars which form this grating and bottom of the hopper are.
placed perfectly parallel and close to each other, and about a quarter of an
inch, or from that to three-eighths of an inch apart, on which the hops rest.
C, C, is a cylinder, which revolves in the direction of the arrow in the
Drawings, on the periphery of which are affixed rows of fangs or teeth D, D,
which work and project up into the hopper between each bar of the grating,
thereby tearing the leaves of hop asunder from each other. The leaves then
fall down into a chamber E, and pass between a pair of rollers F and G, and
are there cut and severed again by means of knives H, H, fixed firmly into the
periphery and parallel to the axis of the roller G, the cutting edges of which
are about three-eighths or half an inch apart. These knives indent themselves
into the surface of the roller F, which is made of raw hide, or paper, or any
other suitable material, and turned perfectly parallel to its axis, so that when
tho hop leaves fall between them, they are again cut into pieces. These
rollers are also shown in plan, Fig. 2; or I use one roller H¹ and a cutting
edge of metal I¹, as shown in Fig. 3, the knives on the periphery of this roller
being arranged straight or spirally, as the case may be, so that when they
come into contact with the cutting edge I, they produce a shearing or beating
motion; or I make the face of the cutting edge I into teeth or alternate steps,
and pass teeth between each from the beating cylinder or roller H¹, either of
which I claim for this especial purpose.
CHAPTER 3. My third process consist in making my extract of malt, which
is commonly called worts, which is shown in Figures 4 and 5; Figure 4 being
a front elevation of a pair of extractors, and Fig. 5 a side elevation of the
same. A and B are two cylindrical vessels of any convenient dimensions,
dependant on the wants of the brewer. These cylindrical vessels are hung on
hollow trunnions C, C, the same as an oscillating steam cylinder, and are
surrounded with a steam jacket D, D, for the admission of steam between it.

page_text: and the inner vessel, to keep up the temperature when desired. About six
inches from the bottom of the cylinder I place a perforated bottom E, on to
which the malt or hops rest, the cylinder is filled up with malt or hops to the
perforated top F, F, and if necessary, I place between the perforated bottom
and top other perforated plates at such distances as may be suggested in prac-
tice. On the top of these cylinders I have close metal covers G, G, placed on
the vessel when full, which is made perfectly steam-tight.. They
are lifted off
when required, and are hung with a rope or chain, passing over a pulley with
a counterweight at the end. In the centre between these two extracting
vessels I place a steam pipe H, leading from a steam boiler for the purpose of
admitting steam in and around the steam jacket D, through the hollow centres
C, having a stuffing box to keep it steam-tight, thence it passes down through'
the pipe J, below the perforated bottom. On the other side I have a hot
water pipe K, passing through the centre trunyon C, also with a stuffing box
joint, and down through the side pipe L to the space below the perforated
bottom. These pipes H and K are for the purpose of letting in water or
steam, as the case may be. If for malt, water only is admitted at a tempera-
ture of about 160° to 165° Fahrenheit, this water coming from a head above
the top of the extracting vessels is sure to perculate the whole mass of malt,
and keep it free without stirring. The water being admitted, the air cock M
is opened, and as soon as the vessel is nearly full the air cock is closed, the
liquor is then saturated for the space of about twenty minutes, but in order to
keep up the circulation, the liquors are then run off at the top, and are
elevated into another cistern, there to be carefully reheated and passed again.
under a head down the pipe K, through the centre axis C, down the side pipe
L, and again ascend through the malt. As soon as the liquor is at its proper
density it is drawn off, and is reserved for mixing, which is described below.
I then admit my second charge of water, and circulate in the same way as
before described. This second liquor being weak is run off and reserved after
being reheated for passing through a fresh charge of malt, so that by this
repeated circulating and reheating the whole of the sachrine properties of the
malt is extracted, when this is done, the extracting vessel is drained of its
liquor, and the top removed, it is then turned over, swivelling on the two
trunnions, thereby passing it around one-half of a revolation, presenting the
open top over a hole in the floor under which I have a chamber for pressing
the residue either from malt or hop, which fall on to a follower in a pressing
chamber, at the bottom of which is affixed a ram from a hydraulic cylinder, or
a screw or any other power for pressing. As soon as the refuse of malt or
hop are decanted into this pressing chamber, there is a head or cover passed

page_text: over and fastened on the top of this pressing chamber; power is set in motion,
the whole of the liquors is pressed out of the refuse, the head of the pressing
chamber is removed, and the mass is forced out above the head of the chamber
I, is there taken away into a drying chamber and dissicated by means of a
current of hot air passing over it, it is then kept for purposes of food, perfectly
dry, and not liable to get sour or decompose in any way. This method of
hanging and swivelling extracting vessels on centres may also be used to
change the denser liquor in making extracts from the bottom to the top, by
having steam and water pipes passing to the bottom and top both ways, and
arranging double passages in the steam and water ways attached to the central
trunyon; the process described above of extracting may go on in these vessels
either end uppermost, constantly changing both material and liquor. If for
an extract of hops, the broken leaves are placed in these extracting vessels.
Steam is now admitted under the perforated bottom, the air cock M being
open. As soon as the air is displaced, the air cock is closed, the whole of the
mass of hops is now thoroughly steamed for about thirty minutes, at the same
time steam is surrounding the vessel by means of the steam casing. As soon
as the hops are steamed, water at 212° Fahrenheit is let in through the water
pipes K, as before described, when the extractive properties of the hop is
immediately taken up. This may be drawn off and again circulated, as in the
previous case; the first runnings are then drawn off and reserved for mixing with
the malt liquor. There is then a second charge of steam admitted for about
twenty minutes, and then another charge of pure water at 212° Fahrenheit
passed up through the hop a second time, this is again drawn off, reheated,
and reserved for a second decoction by passing it up through another fresh
charge of hops in a second extractor. The whole of the extractive principle
being now taken out, the cover G is removed, and its contents readily drops
out. The vessel is again turned back and refilled. By this means I effectually
take out of both malt and hops the whole of the extractive matter without
losing the aroma, or without decomposing either of the extracts. Another
apparatus may be added to, or used in connection with my extractors to first
distil over the more delicate and volatile properties of hop, by first submitting
them to a general heat, merely to volatilize the more delicate aromatic pro-
perties of the lupaline of the hop, by submitting them to the action of steam,
or water, or both combined, as is shown in Figure 6. Steam is admitted by
the pipe H to the casing G. The hops B are placed between the perforated
platforms C and D, at the same time a given proportion of water is admitted
from the bottom as before. When the essential oil ascends into the chamber
A, steam is admitted into this chamber by the pipe I; the cock K is opened;

page_text: the aroma passes into the pipe J, down into the worm L, and is condensed by
the water in the cistern M, through the cock N, and out at the mouth O;
this aroma may be used to flavor the ales after fermentation, or otherwise put
into the mixing vats.
CHAPTER 4.-The two liquors being now extracted separately, there remain
nothing to be done but a more scientific process of mixing. In the ordinary
mode of brewing the worts are boiled to extract the lupulin or bitter principle
of the hop, at the same time "fix or coagulate the albuminous and other
nitrogenous properties of the malt. Long and continued boiling is destructive
to the two essential ingredients of the malt and hops. It is obvious to any
one knowing the first principles of brewing that by submitting the malt liquor
to rapid and continued ebbolition much-injury may be done, at the same time
the most delicate portion of the extractive principle of the hop is lost by its
passing into the atmosphere. To obviate these difficulties, I have, as before
described, my extracts of hop and malt made separate. I submit my malt.
liquor to a steam heat in a close vessel at 212° Fahrenheit for about twenty.
to thirty minutes, this is sufficient to coagulate the albuminous and other
nitrogenous compounds. The hop liquor may be then added and again sub-
mitted to a heat, say 212° Fahrenheit, for a short time, but this the patentee
do not think necessary, when the whole inay be drawn off into a vat for the
precipitation of the coagulated particles. It may be immediately cooled by-
refrigerators of any form, but the one preferred is as shown and described in-
CHAPTER 5. Figures 7 and 8 are a part of a side elevation and a complete
transverse elevation of my new form of refrigerator. a, a, a, a, a, a, are
water-pipes of about two inches in diameter, which are perforated with small
holes on their under surface next to the main pipe chamber B, and are con-
stantly emitting a vast volume of minute jets, which fall on the tubes; c, c, c,
thereby keeping up moisture on their surfaces. The tubes c, c, c, c, c, are
placed in alternate rows one above the other, and are affixed into two heads
at each end of the chamber D, D. The hot beer enters at one end of the
top row, passing to the opposite end, it is there turned by channels and heads-
E, E, into the second row, from thence into the third row, and then to the
fourth, and so on through as many rows of pipe as may be deemed necessary
until it runs out at one end of the bottom row of tubes, which is in this is-
eighteen rows of pipes, when the beer will be at the desired temperature for
fermentation. This is effected by the jets of water keeping the pipes moist;
at the same time I cause a blast of air to inpinge on and pass between the
rows of pipes. By the exhausting fan G or the blast fan H taking off the
molcules of caloric as fast as they are transmitted through the metal pipes

page_text: from the hot beer. to the moisture, thereby cooling the liquors to any tem-
perature desired before submitting them to the process of fermentation. This
process of cooling is well known from time immemorial in. India, more
especially in Bombay, for even making ice.
My claim is to the peculiar arrangement and the adoption of the blast. in
connection with the jet process of the cooling malt liquors before or after
fermentation; as is fully described and shown in the Drawings.
Having now described the nature of my Invention, and the manner in
which the same is to be performed, I would. remark that. I do not confine
myself to the precise details, so long as the particular character of my
Invention and the object to economise in the use of materials, as well as the
means to produce a better principle of brewing fermented liquors, the whole
of the apparatus herein described, as well as the mode of manipulating, being
necessary to effect the one object aimed at (viz.), economy in material and
preserving the aromatic principles of malt and hop, thereby making 1 more
agreeable and better beverage in less time than in the present mode of.
brewing; what I claim as of my Invention is,-
Firstly, the method of submitting the crushed malt to a second process of
heat in close cylinders, as described in Chapter 1.
Secondly, the machinery used to sever or cut the hop leaves, as shewn in
Figs. 1, 2, and 3, and described in Chapter 2.
Thirdly, the apparatus used in and manner of extracting and mixing after
extraction of the ingredients used for brewing malt liquors, as shown in
Figs. 4, 5, and 6, and described in Chapters 3 and 4.
Fourthly, the apparatus used in cooling of malt liquors before or after
fermentation, as shown in Figs. 7 and 8, and fully described in Chapter 5.
In witness whereof, I, the said Paul Rapsey Hodge, have hereunto set
my hand and seal, this Eighth day of January, in the year of our
Lord One thousand eight hundred and fifty-nine.
Witness,
CHA. JA. ROCK.
PAUL R. HODGE. (L.S.)