Improvements in the Manufacture of Beer.
Year: 1892

page_text: Date of Application, 26th Feb., 1892
Complete Specification Left, 28th Nov., 1892-Accepted, 28th Jan., 1893
PROVISIONAL SPECIFICATION.
Improvements in the Manufacture of Beer.
A communication from abroad from ALPHONSE ANTHEAUME, of Lille, Dept.
du Nord, France, Manufacturing Chemist.
I, WILLIAM LLOYD WISE of 46 Lincoln's Inn Fields in the County of London,
Consulting Engineer and Chartered Patent Agent, do hereby declare the nature
of this invention to be as follows:
This invention has reference to improvements in the manufacture of beer and
consists in a succession of operations and reactions hereinafter described.
From this
The raw grain is brought by any suitable conveying apparatus to a bolting mill
or grain cleaning device cord separator or sifter whereby it is cleaned.
apparatus, the raw grain may advantageously be passed into a washer in which it
is steeped in slightly acidulated water under a pressure of one atmosphere, this
steeping process allowing of the grain becoming very rapidly penetrated. By
means of an energetic washing operation it is then freed from soluble and other
matters or impurities the presence of which is useless and injurious to the subsequent
operations, and to the obtaining of a good final result.
The grain thus steeped and washed is conveyed by any suitable means as for
example by an Archimedean screw into the cooker, into which has been previously
introduced a weight of water equal to one or one and a half times the weight of the
grain; this water should be acidulated with tartaric acid if the grain has not been
submitted to the steeping operation above referred to. A jet of steam at a
pressure of three atmospheres is then introduced into the mass so as to bring the
same up to a temperature of from about 130 to 135° C. The duration of this
operation varies from between two to three hours according to the nature of the
grain. The apparatus for effecting this wet cooking is provided with a cock by
means of which there is admitted into the mass a continuous jet of steam which
removes unpleasant odours and the essential and empyreumatic oils, whilst at the
same time producing in the interior of the apparatus a continual stirring of the
mass which prevents the starch paste from adhering to the walls of the apparatus.
By thus cooking at a high temperature, there is obtained the burnt sugar taste or
Havor which is usually imparted by kiln-drying in the ordinary way, and which
imparts to the beer the esteemed properties of softness and fineness by the con-
version, by means of hydrolysis, of the gummy substances into peptones and into
amides.
It is advisable to arrest the cooking operation when the liquefaction of the starch
is sufficiently advanced and its conversion into starch paste has been effected.
The cooked grain on passing from the wet cooking apparatus, is received into the
mash-tun where it is subjected to the operation of mashing in the presence of green
malt that has been rendered milky, aud of the grains of green malt.
The green malt is rendered milky in the following manner :-
The malt coming directly from the germinator is passed into a kneading crusher,
and thence into a receiver provided with a nechanical agitator where it is mixed
with a definite quantity of water. This operation is effected at a low temperature
and just before it is desired to use the product, the liquid portion of the milk of
malt, passed through a sieve, being collected with care in a vessel designed for the
purpose.
The grains of green malt and a portion of the clear milk of malt are introduced
into the mash-tun only when the temperature of the mass therein has become
sufficiently lowered say from 65° to 70° C. to allow of a suitable dextrination of
the starch under the action of the diastase of the green malt.

page_text: The mashing of the mixture of starch paste, the grains of green malt, and filtered
or strained milk of green malt, is effected quickly or energetically, and the con-
tents of the mash tun are allowed to remain at rest and may be covered. The
dextrination-saccharification is effected in from about one hour to an hour and a
half at a temperature of 60-65° centigrade. This completes the first steeping
operation.
The liquid thus obtained is drawn off, its first cloudy portions being drawn off
separately and returned to the mash-tun. The clear liquid is drawn off into the
under-back whence it is conveyed to the saccharification copper.
+
This being done, the second steeping is now proceeded with. For this purpose
hot water is passed into the mash-tun and the mixture is raised to a temperature
of from about 65 to 68° C., the mashing operation being effected anew with a fresh
addition of milk of green malt. The mash-tun is then covered up and allowed to
rest for half an hour; and the clear liquid is drawn off as in the case of the first
steeping and is added to the clear liquid first drawn off.
In order to completely exhaust the grain contained in the mash-tun, a third
operation, under the same conditions, may be effected if necessary.
The residue or malt waste (spent grains) serves for feeding cattle.
The liquor in the saccharification copper, which is furnished with a hot and cold
water coil and with a slowly moving mechanical agitator, is raised to the tempera-
ture of from about 50 to 55° C. The remainder of the clear or filtered portion of
the milk of green malt is introduced into the saccharification copper and the mass
is agitated during from about one hour to an hour and a half according to the
indication given by tincture of iodine.
By the method of manufacture hereinbefore set forth, the brewer is enabled to
prepare in a methodical manner, the worts suitable for the kind of beer he wishes
to produce, according to the respective proportions of sugar and dextrine which he
desires to pass into the said worts and which determine the character of the beer
produced. For this purpose it is merely necessary to suitably vary the durations
and the temperatures of the two operations of dextrination and of saccharification,
and to modify the proportions employed of the milk of green malt. In order to
produce beers rich in alcohol, the saccharification should be pushed to its maximum
reserving for this operation, which takes place at 50-55° (). a larger proportion
of the milk of malt. Whereas on the contrary to produce beers rich in extract,
dextrination should be favoured by operating in the mash-tuu, at a temperature of
from about 68 to 72° C., with a larger proportion of milk of malt, and finally, the
method of high or low fermentation will complete the preparation of the liquid.
After the saccharification is terminated, the wort is brought to ebullition, and is
subjected in the saccharification copper to oxygenation during half an hour.
The wort is then passed through a press filter or any other suitable filtering
apparatus and if, before this last operation, it be considered necessary for the
preparation of certain beers, the wort can be subjected in the same saccharification
copper, at a temperature of 30 to 35° C. to a special clarification. In view of this
operation, the saccharification copper should be provided with a cock and with a
discharging bung hole. The clarification may also be effected in a special copper,
termed a r clarification copper."
After filtering the liquor is passed into the cooking copper where hops are put
into it, and it is brought to the desired degree of concentration according to the
kind of beer it is intended to produce, as well understood. The duration of the
cooking varies with the degree of concentration to be obtained.
The wort is then submitted to a rapid cooling until the degree of temperature is
obtained which is suitable for the method of fermentation adopted in the brewery
in which the operations are carried on. After cooling, the wort is passed into the
working or fermenting tun and the ordinary operation of fermentation followed,
The process herein before described allows of the production of beer under
excellent conditions, using only raw grain and causing to yield all its contained
starch. The green malt is employed only with a view to provide diastase for use

page_text: as a dextrinating and saccharizing agent. The proportion of green malt employed
is only about 10% of the weight of the raw grain, thereby diminishing to a very
considerable extent the usual malting operation, and obviating kiln drying of
the malt.
The dextrination and saccharification may also be effected by means of the flour
of dry malt; and also by the use of acids (mineral acids, such as sulphuric acid
hydrochloric acid, etc. and organic acids, particularly oxalic acid) thereby entirely
dispensing with the use of malt. In the foregoing description mention has been
made of raw grain only; it is obvious that barley and all amylaceous products,
such as wheat rice, maize, potatoes etc. can be utilized in the same manner for
manufacturing beers according to this invention.
D
1
1000
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Beer.
A communication from abroad from ALPHONSE ANTHEAUME, of Lille, Dept. du
Nord, France, Manufacturing Chemist.
I, WILLIAM LLOYD WISE of 46 Lincoln's Inn Fields in the County of London,
Consulting Engineer and Chartered Patent Agent, do hereby declare the nature of
this invention and in what manner the same is to be performed to be particularly
described and ascertained in and by the following statement:-
This invention has reference to improvements in the manufacture of beer and
consists in a series of operations and reactions hereinafter described.
The raw grain is brought by any suitable conveying apparatus to a bolting mill
or a grain cleaning device, and is then passed to a separator or sifter provided with
brushes having a variable pressure.
From this apparatus, the raw grain may advantageously be passed into a grain
washing device or cylinder the lower part of which is of conical form and furnished
with valves for discharging water. A preliminary washing operation is effected
by causing the water to enter at the lower part of the cylinder and traverse the
mass of grain with a great speed in order to carry off a portion of the impurities
which the said mass may contain. After this has been done, there is introduced
into the top of the washing cylinder about 100 litres of clean fresh water_per
100 kilogs., of grain, and by means of an air pump, the mass is subjected to
a pressure of about one and a half atmospheres. Under the action of this
pressure, the grain is quickly penetrated by the water, swelling takes place and
as the envelope has then no longer any folds, the energetic washing process to
which it is afterwards subjected is perfect. The steeping takes from about 1 to
2 hours. In order to proceed with the washing, the steeping water is discharged, a
current of pure water is supplied to the grain washing cylinder, and the mechanical
agitator with which the apparatus is furnished, is set in motion. Inclined paddles
beat vigorously the already steeped and swelled grain and the last impurities are
carried off.
The grain thus steeped and washed is conveyed by any suitable means such as an
Archimedean screw into a grain cooking apparatus into which has been previously
introduced a weight of water equal to about two or three times the weight of the
grain, the temperature of the water introduced being from about 50 to 60° C.
Steam at a pressure of from about two and a half to three atmospheres is then
introduced into the mass so as to bring the same to a temperature of about 128 to
135° C. The duration of this operation usually varies between from about forty
minutes to one hour, according to the kind of grain treated.
The grain cooking apparatus is provided with a safety valve and has at its upper
part a cock by means of which a continuous jet of steam can be allowed to escape

page_text: .
for removing or disengaging the bad odours, and essential and empyreumatic oils etc.
evolved whilst causing in the interior of the apparatus a continual agitation of the
mass which facilitates the formation of starchy paste. The principle of this
cooking under pressure consists in subjecting each particle of starch to the action
of the steam in the cooker, in order that cach grain shall undergo the swelling
necessary for its conversion into starch paste so as to ensure a good saccharification
during its subsequent treatment.
Furthermore there is obtained by this cooking of the grain at a high temperature,
the burnt sugar taste or flavour which is usually imparted by kiln-drying at a high
temperature in ordinary working, and the beers produced from grain thus treated
have imparted to them the esteemed properties of softness and fineness by the
conversion, by means of hydrolysis, of the gummy substances into peptones and
into amides.
It is advisable to arrest the cooking operation when the starch paste is well
formed. This point can be determined by microscopic or other tests of samples
withdrawn from time to time. The cooked mass on leaving the cooking apparatus,
is received into the mash-tun in order to undergo the operation of brewing in the
presence of a certain quantity of green inalt that has been rendered milky, and to
"allow, after saccharification, of the separation of the liquid portion from the solid
substances (waste grains).
'In order to increase the number of points of action of the diastase on the starch
paste and in order to render its action effective, the green malt, before being
introduced, is made to pass into a special crushing device and rendered milky. The
crushing device is composed of smooth juxtaposed cylinders capable of being moved
away from or nearer to one another. The cylinders should either be of different
diameters, and make the same number of revolutions in a given time, or be of the
same diameter and made to run at different speeds so that the malt undergoes not
only a crushing action but also a tearing action by reason of which its comminution
is rendered complete. The malt thus crushed is received into a vat provided with
agitators supported by a vertical shaft and acting throughout the entire height of
the mass.
To this vat there is added the necessary quantity of water, say about
4 to 6 litres per kilog. of malt, treated, the temperature of the water being about
15 to 16° C.
After an agitation of about half an hour the solution is passed on to a close
meshed sieve the clear portion is received into a special receiver provided with a
graduated level-tube and with a pipe for conveying the milk of malt to the mash-
tun. The solid portion, that is to say, the waste grains, and the thick portion are
collected separately. The mass received into the mash-tun on leaving the cooker,
is brought rapidly, whilst being agitated by means of the agitator with which the
tun is provided, to a temperature of about 80° C.; and then the waste grains of the
thick portion of the milk of malt are poured into the mash tun whilst continuing
the agitation. The object of making this first pouring at a high temperature is to
liquefy the starch which may be contained in the grains and in the thick portion
of the milk of malt, and to convert it into starch paste.
When the temperature has sunk to 70-72° C., about one half of the clear and
sieved portion of the milk of malt is poured into the mash-tun.
The brewing of the mixture is effected vigorously during say about half an
hour, and the said mixture then allowed to rest during say another half hour the
mash-tun being covered in order to avoid all loss of heat.
The mash-tun should have certain special arrangements to enable the process of
manufacture to be carried out. Thus the distance from the bottom to the false
bottom should be very much reduced; the mechanical agitator should extend
almost to the level of the false bottom; it may even be advisable to provide the
lower arms with paddles of rubber; and a pump should be provided to allow of
returning above the mass contained in the mash-tun, the liquid which is enclosed
between the two bottoms and which is not in direct contact with the material that
is undergoing the brewing process. It is indispensable that the mash-tun should

page_text: [be provided with a heating device for enabling the temperature of the mass which
it contains to be rapidly raised by means of steam.
The starch paste on leaving the cooker, might by contact with the false bottom
of the mash-tun become suddenly cooled and by becoming solidified obstruct the
holes in said false bottom and thus prevent or hinder the discharge of the liquid
when filtering the same. For the purpose of obviating this disadvantage, there is
introduced into the mash-tun before discharging the cooker, a certain quantity of
hot water at 80° C. so as to cover the false bottom with a thin layer. The liquid is
withdrawn after having brought the mass in the mash-tun by means of the heater
to the temperature of 75° C., 80° C. These solid substances or waste grains
remain on the false bottom, and it is in passing through the same, that the liquid
undergoes filtration. The first liquid portions which run off from the mash-tun
are usually turbid, and they are returned to the mash-tun until the liquid runs off
quite clear.
The clear liquid is received into the underback whence it is conveyed to the
saccharification boiler.
This completes the first steeping operation.
The second steeping or washing of the waste grains obtained from the preceding
operation is now proceeded with. For this purpose hot water is introduced into
the mash-tun the mixture is raised to a temperature of about 70 to 72° C.; and
brewing is again effected with the addition of a tenth of the remaining portion of
the milk of malt, the mixture being then allowed to rest during about half an
hour. The clear liquid is drawn off as in the first steeping operation and is added
to that so drawn off. The residue or spent grains serves for feeding animals.
The proportion of hot water used for washing the waste grains is about 2 litres
per kilog, of the raw materials employed. The worts passing out of the mash-tun
are received into the saccharification boiler which is furnished with a coil for the
passage of hot or cold water at will and are raised to a temperature of from
about 58° to 60° C. The remainder of the milk of malt is then added, and the
mechanical agitator with which the boiler is provided, is made to operate slowly.
A temperature of 54-55° C. is maintained and the progress of the saccharification
is determined from time to time by means of tincture of iodine and when it is found
that the saccharification is complete, the mass is raised to a temperature of from
about 62° to 64° C. which is maintained for about 15 to 20 minutes. The worts
are then brought to ebullition, and its oxygenation is then proceeded with. The
object of maintaining the mass at a temperature of from about 62 to 64° C. during
about 15 to 20 minutes is to completely liquefy the starch introduced with the last
portion of milk of malt and as at this temperature, the diastase has not lost all its
saccharifying power, it can then act effectively upon the starch. The worts having
been brought to ebullition, a current of purified air is introduced into the mass by
means of an air pump. The air enters through several openings into the bottom
of the boiler and in escaping passes through the entire mass in ebullition. The
great tendency of the soluble gluten to absorb the oxygen of the air affords the
necessary conditions for its slow combustion and, in becoming oxidised, it becomes
separated in an insoluble condition.
By the method of manufacture hereinbefore described a brewer will be able to
prepare in a methodical manner the worts that are suitable for the kind of beer he
wishes to make, according to the respective proportions of maltose and dextrin
which he desires to pass into his worts and which determines the nature of the beer
produced. For this purpose he has only to suitably vary the duration and the
temperatures of the two operations of saccharification in the mash-tun and in the
saccharification boiler, and to modify the proportions employed of the milk of green
malt. In order to produce beers rich in alcohol, he should particularly favor the
production of maltose and he should reserve a larger proportion of milk of malt
for saccharification in the boiler; on the contrary when he desires to produce beers
rich in extract, he should favor the production of dextrin by operating in the
mash-tun at the temperature of 70-72° C., with a larger proportion of milk of malt,

page_text: and, finally the method of high or low fermentation, will serve to complete what
he shall have thus prepared.
The two successive operations of saccharification should be effected in the mash-
tun by effecting the first pouring of the milk of malt at about 72° C., and after
agitating for about half an hour, and allowing to rest for about half an hour, also
adding the second pouring at about 58° C., the employment of the saccharification
boiler could then be dispensed with, but the brewer would no longer have the same
facilities for preparing in a methodical manner the worts suitable for the kind of
beer he wishes to obtain.
After the oxygenation in the boiler, the sweetened worts are treated in the
ordinary manner of brewing with hops and are brought to the desired degree of
concentration according to the kind of beer it is intended to make. The duration
of the cooking operation will vary with the degree of concentration to be obtained.
The worts that have been cooked and treated with hops are then rapidly cooled
to a temperature suitable for the method of fermentation, high or low, adopted in
the establishment in which the process is being carried on. The worts after cooling,
are conveyed into the working or fermenting tun wherein they are caused to ferment
the ordinary operation of fermentation being followed.
The process hereinbefore described allows of the production of beer under
excellent conditions by employing only the raw grain and by causing it to give up
all the starch and the other useful substances it contains.
The green malt or germinated barley is employed only for the purpose of pro-
viding diastase for use as a saccharizing agent. The proportion of green malt
employed is only about 10% of the weight of the raw grain, thereby diminishing
to a very large extent (90%) the usual operation of malting, and entirely obviating
kiln drying of the malt.
The saccharification may also be produced by dry malt, but in this case, the
proportion of malt to be employed would be doubled, that is to say it should be in
about the proportion of 20% of the weight of the raw grain as green malt loses
by drying, about one half of its active principles.
In the foregoing description raw grain only has been referred to, but it will be
obvious that all amylaceous substances, other than barley, such as wheat, rice,
maize, potatoes, etc. can be utilised in the manner described for the manufacture of
beers.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
The hereinabove described improved manufacture of beer by brewing direct
from raw grain or amylaceous substance in the manner set forth.
Dated this 28th day of November 1892.
W. LLOYD WISE,
Per F. J. Brougham.