IMPROVEMENTS IN THE METHOD OF OBTAINING AND PREPARING WORT AND IN APPARATUS THEREFOR.
Year: 1879

page_text: LETTERS PATENT to Friedrich Tillmann, of Arsbrück, in the Empire of
Germany, Engineer, for the Invention of "IMPROVEMENTS IN THE METHOD OF
OBTAINING AND PREPARING WORT AND IN APPARATUS THEREFOR.'
1
01 T
1000
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Abil
4377
COMPLETE SPECIFICATION filed by the said Friedrich Tillmann at the Office
of the Commissioners of Patents on the 27th November 1879.
FRIEDRICH TILLMANN, of Arsbrück, in the Empire of Germany, Engineer.
"IM-
PROVEMENTS IN THE METHOD OF OBTAINING AND PREPARING WORT AND IN
APPARATUS THEREFOR."
To obtain a complete extraction of wort the following conditions should be
fulfilled :-
1. A complete conversion of the more or less easily soluble amylum into dextrin
and sugar.
2. A most complete solution and transformation of protöids into that durable and
resisting state which is required to produce a slowly fermenting and fullbodied
beer.
3. To prevent the origin of injurious products in the useful constituents of the
malt.
In the hitherto used method of preparing wort these conditions have been but
partly attained and in a very incomplete manner, as will be shown by the following
consideration:—
1. The complete conversion of amylum into dextrin and sugar (dextrose,
maltose) only takes place when the amylum is submitted in a dissolved state and
with a temperature between 40-75° C. to the influence of unaltered diastase not
yet destroyed by an excessive temperature. The efficient saccharifying constituent
of the diastase, the maltine, showe the highest energy (according to Dubrunfaut) at
a temperature of 35-55° C., while it is fully destroyed by a temperature of
about 75°.
Now the malt contains besides the easily soluble amylum (starch) likewise a
less soluble amylum, and the latter is only convertible after having been brought
into a glutinous state, that is to say, after having been submitted to a temperature
exceeding 75° C.

page_text: On account of these conflicting conditions the less soluble amylum must be
agglutinated at a high temperature before the diastase is present, and after this
operation it must be submitted to the saccharifying influence of a solution of
diastase of lower temperature.
This problem is fully solved by my new method and in the following way :—
The clarified mash which contains the diastase is taken up from the returns, and
the latter, containing the un-dissolved constituents of malt, is submitted to the
influence of intense steam pressure. After this manipulation they are again mixed
with clarified mash of a lower temperature.
With the method of infusion used in England the saccharifying temperature is
obtained by the infusion of hot water, and all constituents of malt are not submitted
to a higher temperature and agglutination is not obtained. With the method of
decoction used in Bavaria the saccharifaction is produced by partial cooking.
By the decoction maltine is destroyed, and that less soluble amylum remaining
in the mash-tun and not submitted to cooking within the thick-mash pan or boiler
has not been agglutinated. In fact, according to the researches of Balliny,
Muscullus, and Lerner, only 50-52 percent. of the avaible quantity are obtained.
2. The most complete solution and transformation of proteids to get a slowly
fermenting and durable full bodied beer can only be obtained by the influence of a
high temperature upon the azotic constituents of the malt.
By my new improved method this purpose is completely obtained by the influence
of hot steam of high pressure upon the proteïds, whilst by the method of decoction
only certain parts are properly transformed by the influence of the higher tempera-
ture, because but a partial decoction, the thick mash decoction, of the azotic con-
stituents of malt takes place.
3. To prevent the formation of products such as acetic acid; mucic acid, butyric
acid, propionic acid, and other hitherto unknown acids, it is necessary to exclude
totally the influence of the atmosphere during the chemical reaction.
The inetamorphose and the transformation of the elementary bodies are not pro-
cessos of oxydation, they are rather altorations of the inolecules with partial
taking up of the clements of water.
To prevent the aforesaid inconveniences, and to obtain the advantages of a
rational manipulation, I have invented the new and improved apparatus shown in
the annexed Drawing, in which represent,―
A, the mash-tun; B, the closed wort apparatus; C, hotwater tank; a, con-
ducting tube between A and B; b, communication and stop cock between A and B;
c, tube from the hotwater tank C to the closed wort apparatus B; d, pressure gauge;
e, testing cock; f, steam conduit from the steam boiler to the wort apparatus;
g, filter bottom within the wort apparatus; h, outlet cock or valve from the wort
apparatus to the pan; i, man hole to evacuate residues from the wort apparatus.
In my new and improved closed apparatus herein described the air cannot have
any influence, as it is filled either by steam or by the mash. With the other
methods hitherto in use, and with their combinations, the atmosphere comes
frequently into contact with the mash and with the returns in the open vessels.
With regard to the said facts my improved method is as follows:-
The mash having been subjected in one or the other known way to the tempera-
ture of saccharifaction in the mash-tun A the lower situated wort apparatus B is
filled and the mash subjected in it to pressure without increase of temperature.
This manipulation performed, the whole clarified mash containing the maltine is
forced by the steam coming from the tubo f to return to the tun A through the
tube a.
The steam passes in this way through the returns, which contain the undissolved
amylum, and the proteids remaining upon the filter-bottom.
Both are subjected in this way to a high temperature, whilst the maltine of the
clarified mash has already been removed with its low temperature.
The returns having been subjected for some time to the influence of steam the
clarified mash of a lower temperature is again removed from the mash tun A to the,

page_text: 3. No loss of useful substances by the formation of deleterious products.
4. The production of durable beers.
5. Most complete extraction by the application of pressure.
6. To use the immediate physical and chemical reaction of steam and obtaining
from it at the same time mechanical effect instead of applying pumps.
Having thus clearly explained my Invention, and in what manner it may be
brought to practical effect, I claim as new,
The new and improved method of preparing and producing wort for the purpose
of subsequent production of beer, extract of malt, or malt sugar, in closed air-
tight apparatus with the exclusion of atmospheric air, and with a simultaneous
application of pressure and steam of a temperature and pressure varying according
to the products to be obtained, substantially as described and set forth.
In witness whereof, I, the said Friedrich Tillmann, have hereunto set my
hand and seal, this Thirteenth day of November, A.D. 1879.
FRIED. TILLMANN.
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