AN IMPROVED PROCESS TO BE USED IN OBTAINING FERMENTABLE MATTER FROM GRAIN AND IN MANUFACTURING THE SAME FOR VARIOUS PURPOSES
Year: 1837

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
FARINA, of Clarendon Place, Maida Vale, in the County of Middlesex,
Gentleman, send greeting.
WHEREAS His late most Excellent Majesty, King William the Fourth,
by His Letters Patent, under the Great Seal of Great Britain, bearing date
at Westminster the Eighteenth day of April, in the seventh year of His
reign, did, for Himself, His heirs and successors, give and grant unto me, tho
said Charles Farina, His especial licence, that I, the said Charles Farina,
my exors, adiñiors, and assigns, or such others as I, the said Charles Farina,
my exors, adiñiors, or assigns, should at any time agree with, and no others,
from time to time and at all times during the term of years therein expressed,
should and lawfully might make, use, exercise, and vend, within England,
Wales, and the Town of Berwick-upon-Tweed, my Invention of "AN IMPROVED
PROCESS TO BE USED IN OBTAINING FERMENTABLE MATTER FROM GRAIN AND IN
MANUFACTURING THE SAME FOR VARIOUS PURPOSES," in which said Letters Patent
is contained a proviso obliging me, the said Charles Farina, by an instrument
in writing, under my hand and seal, particularly to describe and ascertain the
nature of my said Invention, and in what manner the same is to be per-
formed, and to cause the same to be inrolled in His said Majesty's High
Court of Chancery within six calendar months next and immediately after
the date of the said recited Letters Patent, as in and by the same, reference
being thereunto had, will more fully and at large appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said
Charles Farina, do hereby declare the nature of my said Invention to. consist

page_text: mashing of grain in air-tight vessels, whereby I am enabled to obtain a greater
quantity of fermentable matter than by any process or processes now in use,
and further continuing, through various air-tight, heating, filtering, and cooling
apparatuses, for the purpose of manufacturing the said fermentable matter
into beer, ale, porter, and the like malt liquors; and in further compliance
with the said proviso, I, the said Charles Farina, do hereby describe the
manner in which my said Invention is to be performed, by the following state-
ment thereof, reference being had to the Drawing annexed, and to the letters
marked thereon, that is to say :-
DESCRIPTION OF THE DRAWING.
The Drawing represents a vertical section of à malting, mashing, and brewing
said
apparatus, shewing in section all the principal vessels required for my
improved process, and for the manufacturing the fermentable matter obtained
thereby into beer. The malt kiln here represented to the left side of the
Drawing is of a circular form, and consists, as here represented, of four stories
of floors, marked I., II., III., IV. In the lowest floor I., are placed the
steeping cistern A, guage couch B, and growing floors C; these floors are of
composition supported on wood as usual; the improvement being in having
the floors under the surface of the ground, the natural situation for the growing
of grain. In the other stories II., III., IV., are floors a of perforated sheet-
iron or wove wire laid upon bars of iron b in the usual manner. On these
floors the grain is spread. The drying is effected on the several floors by the
heat from a furnace supposed to be set in the brickwork 108 at X, the flue
from which communicates with the vent c, which I call the hot vent. The
hot air passes by the passages d into the chambers e under the several floors
a. The heat being equally diffused in these chambers e, rises through the
floors and grain, and passes along with the smoke and steam from the grain
into the cold vent f by the pipes g. The desired degree of heat for the severa
floors of the kiln is regulated by the dampers j, which are worked by the cranks
and handles l, and fixed by the notched rack rods m. Hence, it is plain, that by
adjusting these dampers, the same degree of heat, or any required degree, may
be obtained from the hot vent c to the several floors of the kiln, and that by
opening and shutting the dampers, any one of the floors may be heated sepa
rately, or any two or more of them at once. The heat from the furnace in the
brickwork at X may be all conveyed into the hot vent c, by keeping th
damper m in the position represented, which is done by the rack rod o, or b
lowering the damper n, the passage p into the hot .vent c will be shut, and

page_text: passage into the cold yent f will be opened, by which the heat to the kilu
may be regulated or entirely shut off. The kiln may be cooled or ventilated
by opening the damper r. The smoke from the furnace under the boiler S at
108 passes into the cold vent fat f*.
manner.
The stirring or turning of the malt while drying is effected by the revo-
lution of the oars s fixed to the vertical axle t, which is turned by the bevel
wheels u, v, horizontal axle w, fixed pulley x, endless strap y, and the fixed
pully z. The revolving shaft 17 of the steam engine 15, a loose pully by
the side of pully, is used for throwing the strap y out of gear.
On the top
of the kiln is erected a turning ventilator for the upper story in the usual
The malting of the grain so as to make pale malt being completed
here, it is removed to the upper story of the contiguous building, where,
after having been matured by keeping the proper time, it is placed as required
into the hopper 101 of the ordinary grinding mill 100, where it is ground as
fine as possible, and then put into the hopper I above the mash tun A. A is
my improved mash tun made perfectly air-tight, and surrounded by a warm
air or steam jacket. The mash tun A having been charged with hot water
from the hot water back B, by the cock 3 and pipe 4, and with the finely
ground malt by the hopper 1 and pipe 2, the mashing is effected by the
horizontal revolution of the mashing oars fixed to the frame 5, which frame
is hinged to the upright axle 8, which passes through the stuffing box 9, and
is propelled round either by the wheel 10 and crank handle 11, axle 12, and
bevel wheels 13, 14, or by the steam engine 15, by means of the pulley 16,
fixed on the revolving shaft 17 of the steam engine, and an endless strap 18,
which communicates the motion to a pulley 19 fixed on the axle 20, and bevel
wheel 21. The loose pulley 22 is for throwing the strap 18 out of gear.
Either manner of propelling the mashing oars being adopted, the other must
be thrown out of gear by the ordinary means of withdrawing the axles 12 or
20 in their bearings. On the upright axle 8 are fixed bevel wheels 6, which
turn the vertical mashing oars reverse motions, and the horizontal motion of
the frame 5 is effected by the fixed cog wheels 23, working in cogs 24, fixed
round the inside of the tun. The mash tun A is made steam-tight with a
man hole 25, and safety valve 26, and is enclosed by the steam case or jacket
27, which is supplied with steam from the steam boiler by S the pipe 29, and
cocks 30, 31. This steam jacket has a safety valve 32, and the condensed
steam is drawn off from it by the cock 32º, or partly by the overflow cocks 33,
and conveyed back to the water tank c by the pipe 34. The mashing is thus
kept quite close, and in any degree of temperature. The wort is drawn off
froin the mash tun into the under back D by the pipe 35, and slide valve 36

page_text: opened and shut by the rack and pinion 37, worked by the crank handle 38..
The mash tun has a loose perforated under cover 39, for. equalizing the
sparging with hot water, and the wort is drained from the grains in passing
through the loose perforated bottom 40 of the mash tun. The perforated
bottom has also a valve 49 opened by means of a rod furnished with a hook,
and applied through the man-hole 25, to allow the grains to fall through to
the lower chamber, and thence through the slide valve 36 by the pipe 35 into
the under back D, from which they are removed in the usual manner. The
under back D is also steam-tight, with a man-hole 41, and a safety valve 42,
and incloses by the steam case a jacket 43, with its safety valve 45, sup-
plied with steam from the steam boiler S by the pipe 29, and its cock 44, and
the condensed steam withdrawn and conveyed back to the water tank C, by.
the branch pipe 34, and its cock 46. The wort in the under back D is also
heated by the worm pipe 47, supplied with steam by the pipe 29, and regu-
lated by the cock 48, and the condensed steam withdrawn and conveyed to
the water-tank C, by the branch pipe 34, and its cock 46. The worts in the
under back are thus kept quite close and in any desired degree of tem-
perature. The under back D is also fitted up with mashing oars for stirring
the wort, which are propelled in the same manner as those already described in
the mash tun by means of the spur gear here shewn for that purpose. The
wort thus obtained in the under back D from the grain is in fact the fer-
mentable matter alluded to in the title to my said Invention, and the continu-
ation of my said improved process, which I am now about to describe, is for
the purpose of manufacturing the said fermentable matter into what is usually
termed beer. To proceed then with process for the purpose of manufacturing
the fermentable matter thus obtained into beer, the wort in the under back D.
having been further cleared from the grains, by passing through the loose per-
forated bottom 50 of the under back, is conveyed to the copper E by the
copper-colored pipe 51 and force pump 52.
worts when necessary by the cock 53.
tight with a man-hole 54, by which the
taken out again after having been used.
with the wort as described, by means of the force pump, and the hops put
in, the boiling is effected by the worm pipe 56, which is supplied with steam
from the steam boiler S by the pipe 29, and regulated by the cock 57. The
condensed steam from the worm pipe 56 is either conveyed to the hot-water
back B by the pipe 58, regulated by the cock 59, or to the water tank C by
the pipe 34. The steam or vapour arising from the boiling in the copper
having been condensed in passing through the pipe 60, is conveyed back into
The pipe 51 is emptied of the
The copper E is also made steam-
hops are put into the copper and
The copper having been charged

page_text: the copper by the cocks 55, 61, or conveyed into any other vessel by the pipe
62 and cock 63. The wort having been boiled with the hops is drawn off
into the under or jack back F, by the cock 64 having been drained from the
hops in passing through the loose perforated bottom 65 of the copper. The
jack back F is also made steam-tight, with a man-hole 66, and safety valve
67. The wort in the jack back is kept in any desired degree of tempera-
ture by the worm pipe 68, supplied with steam from the steam pipe 29,
regulated by the cock 69, and the condensed steam conveyed to the
water tank C by the pipe 34, and regulated by the cock 70. The wort
having been further drained from the hops in passing through the loose per-
forated bottom 72 of the jack back F, it is drawn off by the cock 71, to a
box G, from which it passes through the filter bags 73 into the wort back H.
The wort back II is also made steam-tight, with a man-hole and safety valve,
and is kept in any desired degree of temperature by the worm pipe 74, supplied
with steam from the steam pipe 29, and regulated by the cock 75, the con-
densed steam being conveyed to the water-tank C by the pipe 34 and cock 76.
The wort is now conveyed from the wort back H up to the wort-receiving
tank I by the pipe 77, and force pump 78. The. wort-receiving tank I is
provided with a close cover. From thence the worts are conveyed to the
refrigerator K by the pipe 79, regulated by the cock 80. The wort falling into
the top of the refrigerator K passes through the perforated cover 81 into the
several vertical tubes 82, which are inclosed in a close vessel of cold water,
and which I call the refrigerator K. From these tubes 82 the wort falls into
the under part of the refrigerator 83, and is drawn off by the pipe 84 leading
from a horizontal refrigerator L, which is merely a serpentine pipe placed in
cold water, and from which the wort falls into the cold wort receiving back
M, also fitted with a close cover, and regulated by the cock 85. The wort
having been charged with yeast in the receiving back M in the usual manner,
is drawn down to the ordinary squares N by the pipe 86, regulated by the
cock 87, where, undergoing fermentation, the pure malt liquor is drawn off
by the pipe 88 and cock 89 to the casks below 90. The refrigerators K
and L are both close vessels, through which a continuous stream of cold
water is passed, first pumped from a cold well below by the pipe 91
and force pump 92, which is wrought by a crank on the end of the
revolving shaft 17 of the steam engine. The water is thus thrown up
into a cold water tank O, from which it falls by the pipe 93 to the
upright and horizontal refrigerators at their bottoms, and rising to the top of
the upright refrigerator, passes away by the pipe 92 to the outside of the
brewery; or by shutting the cocks a, b, and opening the cocks c, d, the v
water

page_text: '
may first pass through the horizontal refrigerator L, and then by the pipe e to
the upright refrigerator K, and pass away by the pipe 92. The cold water
tank B is.supposed to be supplied from an ordinary main water pipe in the
street by the pipe 93, furnished with a ball cock 94, or it might be so placed
as to be fed from the pipe 92. The hot water back B is supplied from the
cold water tank P by the pipe 95 and cock 96. The pressure of steam per
square inch of the boiler S is ascertained-by, the mercurial guage 97 connected
to the steam boiler S by the pipe 98. The malt is hoisted to the upper loft
by the windlass 99, and conveyed to the mill 100 by the hopper 101, and from
the mill to the loft below by the tube 102. The mill is propelled by the
steam engine by means of the fixed pullies 103, 104, and the strap 105,
provided with a loose pulley on the revolving shaft 17, of the steam engine.
The steam boiler S is fed with water from the tank C by the pipe 106, by
means of the force pump 107, which is worked by a short crank on the end
of the revolving shaft 17 of the steam engine. 112 is the fly wheel of the
steam engine; 108 is the brickwork containing at X the furnace for drying
109 is a safety
the malt, and at Y the furnace for heating the steam boiler.
valve; 110 a guage to ascertain the water in the steam boiler; 111 a pipe
to supply the water tank C.
Having now described the improved process by which I manufacture the
fermentable matter obtained in manner described in the first part of my
Specification into that kind of malt liquor commonly called "beer," it is only
necessary to state that by mixing the usual portion of brown and black malt
with the pale malt, the same process will produce porter; and it may be
here stated that brown and black malt may be made in the kiln herein-
before described, as well as pale malt, dependant only on the heat applied.
Now whereas it is evident that many parts of my said improved process are
applicable also to the manufacture of spirts, vinegar, and such other articles
as require the previous production of fermentable matter, and I claim the same
so far as they are so applicable, as aforesaid.
And whereas I also claim as my Invention, first, as regards malting, placing
the grain on the underground growing floors, and then on the other floors,
one over the other, as here shewn and introduced, and regulated the heat
under them, and stirring the grain upon them in manner herein-before
described for malting purposes, whereby a great economy of heat, labour, and
time is effected, and a great consequent saving of capital.
Secondly, as regards extracting fermentable matter, mashing grain ground
exceedingly fine (that is, as fine as it can be ground in an ordinary malt mill)
in a steam-tight mash tun and under back, and applying heat all round them

page_text: the while by means of their respective outer jackets, and when sufficiently
mashed discharging the whole contents of the mash tun, grains and all, at
once into the under back.
Thirdly, as regards manufacturing the said fermentable matter, when
obtained, into beer, ale, porter, and other the like liquors, working it generally
through its various processes in air-tight apparatuses, and arranged as herein-
before described, whereby I am enabled to brew malt liquor without any
exposure of the worts to the external atmospheric air.
Fourthly, filtering the worts after boiling with the hops, in manner herein-
before described, and condensing the steam of the boiling worts, and returning
it into the boiler, in manner also herein-before described.
And such my Invention being to the best of my knowledge and belief
entirely new, and never before used within that part of His said late Majesty's
United Kingdom of Great Britain and Ireland called England, His late
Dominion of Wales, or Town of Berwick-upon-Tweed, I do hereby declare
this to be my Specification of the same, and that I do verily believe this my
said Specification doth comply in all respects fully and without reserve or
disguise with the proviso in the said herein-before in part recited Letters
Patent contained, wherefore I do hereby claim to maintain exclusive right and
privilege to my said Invention.
In witness whereof, I, the said Charles Farina, have hereunto set my hand
and seal, this Eighteenth day of October, in the year of our Lord One
thousand eight hundred and thirty-seven.