AN IMPROVED SOLUTION TO BE EMPLOYED IN THE BREWING OF BEER PROVISIONAL SPATION
Year: 1882

page_text: LETTERS PATENT to Edward Ralph Moritz, of Chancery Lane, in the County
of Middlesex for an Invention of "AN IMPROVED SOLUTION TO BE EMPLOYED
IN THE BREWING OF BEER
PROVISIONAL SPECIFICATION left by the said Edward Ralph Moritz at
the Office of the Commissioners of Patents on the 24th June 1882.
EDWARD RALPH MORITZ, of Chancery Lane, in the County of Middlesex
"AN IMPROVED SOLUTION TO BE EMPLOYED IN THE BREWING OF BEER
"
The object of my invention is to effect means of bringing certain materials
possessing the valuable property of promoting healthy fermentation in beer worts
into such a form that they may be useful to the fermentation, which otherwise by
reason of their insolubility they would not be.
The materials I employ for this purposo are in the first instance phosphate of
soda (Na, PO) and magnesic chloride (Mg Cl.), as such of no value to fermentation
or as antiseptics, but by the addition of water magnesic phosphate (Mg, P, O₂) is
formed, which is insoluble in the water or the beer wort and hence without special
treatment would remain inactive during the fermentation. In order, therefore, to
bring this valuable compound into a useful form I add a solution of sulphurous
acid advisably of specific gravity 1030, and this is effected in the following
manner:
The two salts (phosphate of sodium and chloride of magnesium) are finely ground
up and in proportion varying from 3500 to 7000 grains of each of the salts are
thrown into one gallon of water. The water brings about the chemical reaction
already described and the phosphate of magnesium is precipitated. Sulphurous
acid of the strength indicated is then poured into the mixture and the whole well
stirred. It will be noticed that the smell of the sulphurous acid disappears as the
insoluble salt becomes dissolved up, and this must be added until the smell becomes
just perceptible and permanent. One to two pints are generally sufficient for the
quantities mentioned. The sulphurous acid has a distinct preservative action
upon the eventually finished product. There is occasionally a subsidence of
3
CD471

page_text: impurities (alumina etc) and these should be either filtered off or the clear liquid
separated by decantation.
I advise the addition of the solution of this new compound to the contents of
the hop back, where by means of the heat of the liquor the compound will be able
to effect its influence over the forthcoming fermentation and by its antiseptic
power preserve the finished product. The liquid should be added in proportion of
pint to the barrel.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Edward Ralph Moritz in the Great Seal Patent Office on the
23rd December 1882.
EDWARD RALPП MORITZ, of Chancery Lane, in the County of Middlesex
"AN IMPROVED SOLUTION TO BE EMPLOYED IN THE BREWING OF BEER
"
The object of my Invention is to effect means of bringing certain materials
possessing the valuable property of promoting healthy fermentation in beer worts
into such a forin that they may be useful to the fermentation, which, otherwise by
reason of their insolubility they would not be, and by such a solvent as possesses the
quality of an antiseptic.
The materials I employ for this purpose are in the first instance ordinary
phosphate of soda, and chloride of magnesium, as such of no value to fermentation,
but by the addition of water phosphate of magnesia is formed, which is insoluble
in water or beer wort and hence without special treatment would remain inactive
during fermentation. Chloride of magnesium may be in part replaced by chlorido
of potassium or chloride of calcium when occasion requires, and these chlorides
would be converted into the corresponding phosphates as in the above reaction.
In order, therefore, to bring these valuable compounds into a useful form I add
sulphurous acid either in solution or as anhydrous gas or liquid, and this is effected
in the following way:-
The chloride or chlorides and the phosphate of soda are dissolved up in two
separate portions of water. The solutions are then mixed and the resulting
phosphate or phosphates are thrown down and sulphurous acid is added until all
the precipitate is dissolved up and until the smell of the acid becomes perceptible
and permanent.
One pound or more of the chloride or chlorides and the same quantity of the
phosphate should be employed in the manufacture of one gallon of the finished
solution. I advise the addition of this compound to the contents of the hop-back
or wort-copper and in the proportion of to pint to the barrel, as may be
required.
Having now described the nature of my said Invention I wish it to be understood
that what I claim is the employment in the brewing of beer of a solution

page_text: containing phosphate of magnesia, the result of the reaction of phosphate of soda
on chloride of magnesium, the precipitate being dissolved by means of sulphurous
acid, substantially as herein described;
In witness whereof, I, the said Edward Ralph Moritz, have hereunto set my
hand and seal this twenty-third day of December, in the year of our Lord
One thousand eight hundred and eighty-two.
EDWP R MORITZ. (L.S.)