Improvements in the Preparation of Fermentable, Especially Brewers', Worts.
Year: 1889

page_text: Date of Application, 29th Jan., 1889
Complete Specification Left, 18th June, 1889-Accepted, 20th July, 1889
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Fermentable, Especially
Brewers', Worts.
I, CHRISTEN REES BONNE of 41 Eastcheap in the City of London, Gentleman do
hereby declare the nature of this invention to be as follows:-
It often occurs in the Brewing and like Industries whether on account of the
character of the Brewing water, the quality of the raw materials or other causes, that
the worts produced, though although all that may be desired, do not contain sufficient
suitable nourishment for the ferment (yeast) to reproduce itself in such a healthy and
vigorous manner as the Brewer desires.
It is well known among scientific Brewers that what the wort in such cases
generally lacks is so-called "Pepton" which is a form of albumen that is particularly
digestible by the yeast i.e. it is a good yeast-food. By the present system and
method of Brewing there is however only a small proportion of the albumen contained
in the grain which can become converted to the digestible form.
According to my invention I subject Brewers grains i.e. the spent raw materials to
an after treatment by heating them with liquor to a temperature of 250° and upwards,
in suitable vessels. The albumen in the grains thus treated becomes converted into
the digestible form, and when introduced into the fermenting worts assists fermen-
tation.
The liquor is drained from the 'grains, after the treatment just described, by means
of any well-known method, but generally the whole mass is mixed with the materials
in the mash tun and thus the extract is drawn off along with the wort in the ordinary
course.
T
0011 T1000
COMPLETE SPECIFICATION.
Improvements in the Preparation of Fermentable, Especially
Brewers', Worts.
I, CHRISTEN REES BONNE, of 41 Eastcheap, in the City of London, Merchant,
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:
It often occurs in the Brewing and the like Industries whether on account of the
character of the brewing water, the quality of the raw materials or other causes, that
the worts produced, though essentially all that may be desired, do not contain
sufficient suitable nourishment for the ferment (yeast) to reproduce itself in such
a healthy and vigorous manner as may be desired.
It is well known amongst scientific Brewers that what the wort in such cases
generally lacks is yeast-food, especially such forms of dissolved albumen as are readily
""amides" etc.
assimilable by the yeast plant, and which are termed "peptones,"
The refuse i.e. the spent cereals ("draff") from Beer Breweries, Distilleries,
Vinegar Breweries, Starch Manufactories and the like contains a considerable
proportion of albumenous matter which has not become dissolved and extracted in
the mashing or other operations and my invention relates to a method of improving
Brewers', Distillers' etc. worts by adding to them an extract obtained from such
"draff" by subjecting it to the treatment hereinafter described which has for its
Prin fd1

page_text: object to transform the albuminous matter contained in such “draft into available
yeast food.
According to my invention I take a quantity of draff (meaning by draff any cereal
matter which has been subjected to any brewing or other process by which starch
has been more or less completely converted or extracted) which I wash with water
if necessary for the purpose of removing traces of saccharine matter it may contain,
the removal of which is sometimes desirable because its presence tends to discolor
the extract obtained by the process hereinafter described, inasmuch as sugar thereby
becomes caramelized.
I place such draff together with some water in a suitably shaped vessel in which
I can produce a heat of about 300° Fahrenheit, which temperature is equal to a
pressure of about four atmospheres. Vessels in which such pressure may be created
and maintained are well known and are commonly called pressure converters. The
proportion of water I add to the draff in the converter is not very material
and depends upon the moisture already contained in the draff, but generally I make
up to the consistency of a gruel, or about 6-7 parts by weight of liquor to one part
by weight of dry matter contained in the draff.
The heat or pressure above mentioned I find it advantageous to maintain from
3-5 hours, but by increasing pressure I can reduce time, and by increasing time
reduce pressure, but I find that about 300° Fahrenheit (four atmospheres pressure)
maintained for 3-5 hours answers my purpose well.
The matter remaining undissolved after the said treatment is waste as far as my
purpose is concerned, whereas the solution will contain matter of the desired nature
i.e. readily assimilable by the yeast plant.
As this matter is not thrown out of solution in any of the brewing operations
which ordinarily precede fermentation, it follows that it needs not be added to the
fermenting tuns direct, but that it may be introduced into the "brew" at any stage,
and the way I prefer to deal with it is to eliminate the undissolved matter, for
instance, by filtration, and allow the clear solution to go into the mash tun, it having
conveniently been first reduced to a suitable temperature.
I may also condense and store the solution in a suitable manner for future use and
make it up in casks or otherwise for the purpose of greater portability.
In dealing with certain kinds of refuse, especially that known as distillers spent
wash, it is obviously unnecessary to add liquor to it before placing it in the pressure
converter, because such spent wash contains in itself sufficient liquor. When spent
wash is left standing in a tank the solid matter naturally deposits, and if such deposit
only were used for the purpose of being treated according to my invention it follows
that it might be found necessary to add fresh liquor, in order to make up to the
proportions above mentioned.
I have explained above that I washed the draff out with water for the purpose
of preventing caramelization which object I sometimes also attain by adding a small
proportion, from 0.05 to 0.10 % of tartaric acid, or equal value of hydrochloric or
other acids, especially do I adopt this method in working distillers spent wash, which
is not always so easy to wash out with water, and a distiller does not object to the use
of acids such as a Brewer of beer generally does.
As regards the quantity of draff which for instance a Beer Brewer should subject
to treatment it depends entirely upon requirements, but, as a rule, if about 3-10%
of the daily output of "draff" be treated as described and the extract added to the
next days "brew" that will generally be found sufficient.
As a matter of course the Beer Brewer will use preferably his own draff, the
distiller his own draff, and so on, while refuse from starch manufacturing may be
used whenever considered more profitable.
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 :-
The method of improving fermentable worts hy adding yeast nourishment

page_text: obtained by subjecting Brewers', Distillers', and like refuse (draff) to a treatment
consisting essentially in washing if necessary and afterwards heating with liquor
under pressure, substantially in the manner as and for the purposes described.
01 1000
CHRISTEN REES BONNE,
41, Eastcheap, E.C.