Improvements relating to the Production of Malt.
Year: 1890

page_text: Date of Application, 6th Mar., 1890
Complete Specification Left, 24th Apr., 1890-Accepted, 31st May, 1890-
PROVISIONAL SPECIFICATION.
[Communicated from abroad by LUDWIG RUBSAM, of Bamberg, Bavaria, Malt
Manufacturer.]
Improvements relating to the Production of Malt.
1, CHARLES HOF, of 3 Lupton Street, Kentish Town, in the County of Middlesex,
Merchant, do hereby declare the nature of this invention to be as follows:-
My invention relates to the manufacture of colour malt and is designed to improve
the quality of the same and to secure a more economical result than heretofore.
An important feature of my said invention consists in converting malt more or less
into sugar while still whole, after which the sugar becomes converted more or less
into "caramel."
:
One result obtained by my present invention is that no carbonizing of the grain can
take place, the inside being converted into sugar and the husks being only slightly
yellow coloured, after treatment which prevents the beer with which the malt is used
acquiring a burnt malt taste.
În carrying my invention into practice the barley is soaked in water in a steeping
vessel where the grains begin to swell. It is then transferred to the cellar where it is
allowed to sprout or produce "comes "and after about 8 to 12 days, according to the
weather the "greenmalt" is ready..
"
:
The greenmalt is now transferred to a revolving cylinder or toaster similar to
those used for roasting coffee. According to the dampness of the malt about 9 to
10 pints of rather warm water per cwt. malt are poured upon it at the time it is put into
the toaster. The water serves to keep the comes of the malt damp, while it is being
roasted, otherwise the comes would be burned. The toaster"
"
<
"
is kept in constant
rotation and the fire which must not be very fierce is so regulated that the heat inside
the toaster shall not exceed more than about 100° Centigrade.
وو
During this stage of the process the malt is gradually being converted into sugar
the grains gradually swell, and if, after about two hours treatment in the rotating
cylinder or toaster, a grain is taken up and pressed between the fingers, pure sugar
Foozes out. Thereupon the temperature is somewhat increased and the sugar begins to
assume a brown colour becoming at the same time converted more or less into
"caramel." The inside of the grains becomes darker and darker but the husks do not
change at all in colour and state whilst the "comes become brown. After about
5 hours rotation the process will under normal circumstances be completed and the brand
will be ready; it is taken out of the toaster and thrown upon a floor or platform
preferably paved with flagstones. There the process of roasting is finished off; the
malt has to be crushed in couches or heaps and later on to be scattered again. After
it has become cold, the comes have to be removed for which purpose a rather heavy
roller is to be rolled over the scattered malt, after which it is cleaned by a simple mill,
tube or other convenient apparatus and is then ready for use.
It is obvious that my said invention may be somewhat modified in carrying the same
into practice without departing from the nature thereof.
KAL
1000

page_text: is to be performed, to be particularly described and ascertained in and by the following
statement:—
My invention relates to the manufacture of colour malt and is designed to improve
the quality of the same and to secure a more economical result than heretofore.
An important feature of my said invenition consists in converting greenmalt more
or less into sugar while it is being roasted the sugar becoming afterwards converted
more or less into "caramel." The result obtained by this is that no carbonizing of the
grain can take place, the inside thereof being converted more or less into caramel and
the husks being only slightly yellow coloured after treatment whereby the beer made
from malt so prepared is prevented from acquiring a burnt malt taste.
66
"
toaster
وو
In carrying my invention into practice I take greenmalt which has been formed in
the usual way viz. by allowingthe barley to soak in water in a steeping vessel till the
grains begin to swell and then transferring it to the cellar where it is allowed to sprout
or produce comes. After about 8 to 12 days according to the weather, the
greenmalt is ready. Or the greenmalt for my process inay be produced in any
convenient manner. I then transfer the greenmalt to a revolving cylinder or
similar to those used for roasting coffee. According to the dampness of the malt about
9 to 10 pints of rather warm water per cwt. malt are poured upon it at the time it is
put into the toaster. The water serves to keep the grain and the " comes of the
malt damp while it is being roasted, otherwise the grain and comes would be burned.
The "toaster" is kept in constant rotation and the fire which must not be very fierce,
is so regulated that the temperature inside the toaster shall not be more than about
100° Centigrade.
"
During this stage of the process the greenmalt is gradually being converted into
sugar the grains gradually swell and if, after about two hours rotation again is taken
up and pressed between the fingers, pure sugar oozes out. Thereupon the temperature
inside the toaster is somewhat increased and the sugar gradually assumes a brown
color and becomes converted more or less into caramel. The inside of the grains
becomes darker and darker, the husks becoming only slightly yellow whilst the
" comes
become brown. After about 5 hours rotation the process will, under normal
circumstances, be completed.
"
The malt is then taken out of the toaster and thrown upon a floor or platform
preferably paved with flagstone. Then the process of roasting is finished off the
malt has to be crushed in couches or heaps, and later on to be scattered again. After
it has become cold, the "comes" have to be removed, for which purpose a rather heavy
roller may be rolled over the scattered malt, after which it is cleaned in a simple mill
or other convenient apparatus, and is then ready for use.
It is obvious that my said invention may be somewhat modified in carrying the
same into practice without departing from the nature thereof.
Having now particularly described and ascertained the nature of my said invention,
and in what manner the same is to be performed, as communicated to me by my
foreign correspondent I declare that what I claim is :-
First. The production of colour malt by converting the interior of the grains of
greenmalt into sugar and then into caramel.
E.
Second. The herein described method of producing colour malt, wherein the green-.
malt is converted into sugar and then into caramel by keeping the same moist or damp
during the roasting or heating thereof, for the purpose above specified.
Dated this 2 day of April 1890..
CHARLES HOF.
Haseltine, Lake & Co.,
45, Southampton Buildings, London, Agents for the Applicant.