Process for the Preparation of Wort from Malt Alone or Mixed with Unmalted Cereals.
Year: 1891

page_text: Date of Application, 23rd July, 1891-Accepted, 12th Sept., 1891
Process for the Preparation of Wort from Malt Alone or Mixed with
Unmalted Cereals.
I, CARL RACH, of 1007 Opera House Block, Chicago, Illinois, U.S.A., Engineer
and Doctor of Philosophy 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 :-
In making wort from malt I pursue the following process:
A quantity of crushed malt is mashed with water, preferably in the proportion
of one part by weight of malt to three parts by weight of water of the temperature
of about 145° Fahrenheit. The mixture is then stirred in a mash tun in the usual
manner, said tun being provided with a false bottom and the usual pipes. Mashing
continues from fifteen to twenty minutes and the mixture is then allowed to stand
and separate. This process brings the diastase into solution. The thin diastase
solution formed on top is drawn into a tub and stored. The thick part of the
mixture which settles to the bottom of the tun is then thoroughly cooked,
preferably in a steam cooker, being rapidly raised to about 167° Fahrenheit, and
then gradually raised to from 246 to 268° Fahrenheit at which temperature it is
kept for about 45 minutes. This thick mash so treated, is returned to the tun and
cooled by mixing with cold water to about 178° Fahrenheit. The temperature of
the diastase solution is raised to about 154° Fahrenheit, and the two substances are
then mixed together, the resulting temperature being about 165° Fahrenheit. Here
it is allowed to rest from 30 to 40 minutes when the clear wort can be taken off in
the usual way.
When unmalted cereals and malt are to be used in the manufacture of the wort,
the process as hereinbefore pointed out, proceeds with regard to a certain quantity
of malt until the same has been separated as above stated into two quantities, one
being a thin diastase solution, the other a thick mash. In the meantime unmalted
cereals are first washed, and then permitted to absorb water to about 40 per cent.
The unmalted grains may be of various kinds, and in various conditions, as whole
or coarsely ground or of the form of grits. There should, however, preferably be
two classes of cereals used, one being hulled or freed from husks, and the other
being unhulled or with husks. These unmalted cereals are mixed with about one-
sixth of their weight of crushed malt, and are brought into a closed steam cooker
or the like, containing about twice as much water as cereals by weight, at a
temperature of about 122° Fahrenheit. The temperature is increased so that
within about an hour it will rise to from 268° to 291° Fahrenheit, thus creating a
pressure in the cooker of from 30 to 40 lbs. This high temperature is preserved
for about 45 minutes.
This raw cereal mash so prepared is then mixed with the malt mash prepared as
herein before shown and, the temperature of the mixture thus formed is brought
down to about 178° as before. This mash so formed at the temperature of
178° Fahrenheit is then mixed with the diastase solution, previously raised to
154° Fahrenheit, and the whole is brought to a temperature of about 165° at which
temperature it is allowed to remain for from 30 to 40 minutes. The clear wort
can then be run off in the usual way.
Sparging can be used when, and as desired (in bringing off the wort). By the
use of raw cereals having the husks, and the like, the grain in the mash tun serves
better as a filter so as to permit the extractive matter to be easily carried away and
the wort to run.
By steaming the thick mash under a pressure and at a high temperature, all of
the starch of the brew material is gelatinized, and is easily and perfectly dissolved

page_text: :
under the influence of the diastase so as to give a full yield. The diastase at the
high temperature of from 167° to 165° Fahrenheit, has its power of transforming
starch into malt sugar greatly reduced, and dextrine is formed showing largely in
the extract. The product will be a wort containing from 50 to 70 per cent. dextrine.
Thus we have full yield of wort rich in dextrine, and with a reduced percentage
of malt sugar.
."
Having now particularly described and ascertained the nature of my said inven
tion, and in what manner the same is to be performed, I declare that what I
claim is :
1st. The hereinbefore described method or process of producing wort from malt.
2nd. The hereinbefore described method or producing wort from malt and
unmalted cereals combined.
3rd. The herein before described method or producing wort from malt and
unmalted cereals having husks thereon.
4th. The hereinbefore described method of producing wort which consists in first
separating a mash made of malt into a thin diastase solution and a thick mash
then heating the thick mash to a high temperature; then cooling it somewhat; then
heating the diastase solution; then mixing the two; then drawing off the wort.
5th. The process of producing wort from malt which consists first in mashing á
quantity of malt with water; then separating the thin diastase solution from the
thick mash; then heating the thick mash rapidly to about 167° Fahrenheit and
gradually to from 246° to 268° Fahrenheit; then cooling such thick mash to about
178° Fahrenheit; then mixing the diastase solution raised to about 154° Fahrenheit
therewith; then drawing off the wort.
6th. The process of producing wort from malt and unmalted cereals which consists
first in mashing a quantity of malt with water; then separating the thin diastase
solution from the thick mash; then heating the thick mash rapidly to about
167° Fahrenheit and gradually to from 246 to 268° Fahrenheit; then mashing
unmalted cereals, some with, some without husks, with water; then mixing with
one-sixth weight of malt, then cooking at from 268° to 291° Fahrenheit under
30 to 40 lbs. pressure; then mixing the thick malt mash therewith; then cooling
such thick mash to about 178° Fahrenheit; then mixing the diastase solution raised
to about 154° Fahrenheit therewith; then drawing off the wort.
"
Dated 23rd day of I-1- 1001
FREDERIC PRINCE,
1, Quality Court, London, W.C., Agent for Applicant.