AN IMPROVED MODE ODE OF TREATING THE EXTRACT OF MALT AND HOPS
Year: 1853

page_text: LETTERS PATENT to Edward Duke Moore, of Ranton Abbey, near
Eccleshall, in the County of Stafford, Merchant, for the Inven-
tion of "A T
LETTERS PATENT to Edward Duke Moore, of Ranton Abbey, near
Eccleshall, in the County of Stafford, Merchant, for the Inven-
tion of "AN IMPROVED MODE
ODE OF TREATING THE EXTRACT OF MALT AND
HOPS"
Sealed the 23d April 1853, and dated the 2d March 1853.
PROVISIONAL SPECIFICATION left by the said Edward Duke
Moore at the Office of the Commissioners of Patents, with his
Petition, on the 2d March 1853.
I, EDWARD DUKE MOORE, do hereby declare the nature of the
said Invention for "AN IMPROVED MODE OF TREATING THE EXTRACT OF
MALT AND HOPs" to be as follows:-
This Invention relates to a process of concentrating wort (or extract
of malt and hops) whereby the aroma of the hop is entirely preserved,
the albuminous matter or gluten taken away, the whole or nearly the
whole of the starch converted into sugar, and the cause of acetic fer-
mentation is removed. These results, and the advantages consequent
thereon, may be effected in the following way:-
Having obtained the wort in the ordinary manner, I submit it to a
temperature not exceding 167°, in shallow pans, heated by hot water

page_text: for a period of from four to five hours under constant agitation. During
this operation the albuminous matter or gluten rises to the surface of
the liquor, and is removed by means of a spatula. At the same time
the concentration of the extract to the consistency of treacle is effected
by evaporation, and the tendency to acidification is removed. The
result of this process is, that the beer brewed from the concentrated
extract will speedily ripen, and its preservation under atmospheric
influence is secured.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Edward Duke Moore, in the Great Seal Patent
Office, on the 21 September 1853.
TO ALL TO WHOM THESE PRESENTS SHALL COME, 1,
EDWARD DUKE Moons, of Ranton Abbey, near Eccleshall, in the
County of Stafford, Merchant. send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Second day of March, in the year of our
Lord One thousand eight hundred and fifty-three, in the sixteenth year
of Her reign, did, for Herself, Her heirs and successors, give and grant
unto me, the said Edward Duke Moore, Her special licence that I,
the said Edward Duke Moore, my executors, administrators, and
assigns, or such others as I, the said Edward Duke Moore,
my executors, administrators, and assigns, should at any time agree
with, and no others, from time to time and at all times thereafter
during the term therein expressed, should and lawfully might make,
use, exercise, and vend, within the United Kingdom of Great Britain
and Ireland, the Channel Islands, and Isle of Man, an Invention for
"AN IMPROVED MODE OF TREATING THE EXTRACT OF MALT AND HOPS,"
upon the condition (amongst others) that I, the said Edward Duke
Moore, by an instrument in writing under my hand and seal, should
particularly describe and ascertain the nature of the said Invention,
and in what manner the same was to be performed, and cause the
same to be filed in the Great Seal Patent Office within six calendar
months next and immediately after the date of the said Letters Patent.

page_text: NOW KNOW YE, that I, the said Edward Duke Moore, do
hereby declare the nature of my said Invention, and in what manner
the same is to be performed, to be particularly described and ascertained
in and by the following statement, reference being had to the drawing
hereunto annexed, and to the letters and figures marked thereon (that
is to say):
My improved mode of treating the extract of malt and hops, com-
monly called "wort," consists in concentrating the extract of the said
substances when in combination as wort, so as to render the same more
portable and applicable for exportation to distant countries, and to
enable private families to make their own beer in any desired quantity
without the ordinary cumbrous apparatus. In carrying out my Inven-
tion, I make use of the extract of malt and hops obtained according to
the most improved method of brewing, and take it from the hop back,
from whence it must be run into an evaporating apparatus, which I
shall describe hereafter at length.
The extract of malt and hops, which is called "wort," when obtained
is passed from the hop back into an evaporating apparatus, consisting
of a shallow pan or vessel, heated by a water bath underneath, which
bath is to be maintained at the temperature of about one hundred
and eighty-seven degrees Fahrenheit. The evaporating pan being sup-
plied with wort, an assistant commences the agitation of the liquor,
cither by means of a spatula or other instrument constructed for that
purpose, and worked by hand or by means of a succession of spatulas
or other instruments constructed and arranged over the pan, and which
by a moving power are kept in constant notion: the wort being thus
kept in a state of gentle agitation, the scum, as it rises to the surface, is
removed therefrom; and these operations being continued for a time,
varying in duration according to the strength of the wort and the state
of the atinosphere, the wort undergoes a chemical change very advan-
tageous to its strength and purity, and eventually is evaporated down to
about one-sixth its original bulk, and to the consistency of inspissated
honey, or of paste in a semi-fluid state.
The pan is then tilted by means of a frame or suitable apparatus, so
5 that the wort will be more readily run out; and by thus tilting the pan,

page_text: I prevent the wort from charring, or being over heated and adhering
to the bottom or sides of the pan during the process of removal. The
wort, being of the consistence of paste, is then received into convenient
tubs or buckets, and any further scum which has been formed during
the process of evaporation is carefully taken away. The concen
trated wort is then poured into gallon tins, or other suitable vessels
which are hermetically sealed for exportation and preservation, or in
other convenient jars or tins for home use. In order to make use of this
improved and portable preparation of malt and hops for producing
beer, it will only be necessary to add to any given quantity of the
extract the requisite quantity of boiling water, according to the degree
of strength required. Fermentation is set up in the usual manner,
and after the fermentation has ceased, the beer is run off into casks.
I now proceed to describe the evaporating apparatus which I prefer,
and the mode of using it. In the accompanying Drawing, Figure 1,
is a side elevation of the pan, and Figure 2, is a longitudinal section of
the same.
The apparatus consists principally of two shallow pans or vessels,
placed one on the other. The lower pan a, a, is four feet wide, sixteen
inches deep, and sixteen feet long, and is made of copper or other
metal, with a flange two inches wide. Over this pan I place another
pan b, b, made of tinned metal, about the same length and breadth, but
only about six inches deep. The pan b, b, is furnished with a flange
formed so as to fit accurately over the flange of the under pan. By
means of a layer of red lead, the flanges of the two pans are brought
closely together, and secured screws, so that no escape of steam
or water can take place: the whole apparatus may be fixed on a frame,
so as to be with facility tilted when required. The lower pan a, is
filled with water, and a steam pipe c, communicating with a boiler
conveniently placed, is inserted through a hole in the upper part of the
lower pan, and is conducted along the centre of it, and fixed firmly to
the opposite end of the vessel. This pipo c, is perforated with small
holes along its whole length on its under surface, for the purpose of
allowing jets of steam to issue downwards and heat the water (which
has been previously admitted into the water bath) to the temperature

page_text: required. A stop cock d, is placed at or near the union of the pipe c,
with the pan; and the bulb of a thermometer being placed in the water,
the attendant can regulate the heat of the water with great accuracy
by the admission or exclusion of steam. In the flange at the opposite
end of the bath, a pipe e, is fixed, and carried into a convenient reser-
voir, to allow the escape of air and of the surplus water which- is
generated by the condensation of the steam. There is also a pipe or
sluice conveniently placed at the one end of the evaporating pan, to
admit of the wort when concentrated being readily run off'; and to
facilitate that operation the pan may be tilted by means of a screw
or lever, or any other suitable apparatus attached to the frame on
which the water bath is placed. By means of the process above
described of preparing a concentrated extract of malt, and hops, I
obtain certain advantages over the old plan of brewing. It is well
known that the sweet wort, when drawn from the ordinary mash tub,
sil contains an amount of starch which has not been converted into
sugar; whereas during the process of evaporation, as carried on by me,
nearly the whole of the starch which has before escaped the conversion
in the mashing tub] is changed to saccharine matter, and therefore
adds strength to the beer. I would also observe that in the process
above described the qualities of the infusion are not in the least degree
impaired; but, on the contrary, from the low temperature at which
the concentration is effected, the aroma of the hop is completely pre-
served.
.
In the ordinary mode of brewing, the albuminous matter, which is
the great cause of rope, and frequently of a second or acetic fermen-
tation, is not thoroughly removed. This albuminous matter is in the
above process of concentration very nearly if not entirely got rid of, as
I carefully remove the scum as it rises to the surface of the wort
during concentration.
Having now described the nature of my Invention, and the best
manner with which I am at present acquainted for carrying the same
into effect, I would observe, in conclusion, that I am aware that con-
centrated extracts of malt, and also concentrated extracts of hops, have
been heretofore made for the purpose of converting the same into beer.

page_text: I do not, therefore, intend to claim the use of such extracts for such
purposes when treated separately; but that which I claim as the
Invention secured to me by Letters Patent, as aforesaid, is,-
First, the manufacture of a concentrated extract of malt and hops,
by treating the two, when in combination as wort, in the manner and
for the purposes above described.
And second, I claim making a concentrated extract of malt and
hops by means of a water bath, maintained at a temperature consider-
ably below the boiling point of water, and whereby evaporation and
concentration can be carried on without injury to the quality of the
extract.
In witness whereof, I, the said Edward Duke Moore, have here-
unto set my hand and seal, the Seventeenth day of August,
in the year of our Lord One thousand cight hundred and fifty-
throo
EDW. D. MOORE. (L.S.)
Signed, sealed, and delivered by the
said Edward Duke Moore, in presence of
THO HOLME BOWER, Sol., 46, Chancery Lane.