DE182148C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

Vi 182148 - CLASS 6 Ö. GROUP

Dr. CARL RACH in NEW YORK.

With this device, the more well-known mashing processes, ζ. B. the in Upward mashing infusion method common in America, common in England downward mashing infusion process, the German mashing or decoction process and carried out the inventor's method according to American patent specification 460989 will. The device is built in such a way that the mashing in, the heating the mash, the transfer of the mash from one vessel to the other, as well as the Separation of the thick mash from the Lautermaische etc. can be carried out easily

The device is shown in the drawing in an exemplary embodiment.

It consists of two mash and cooking vessels (steam cookers) α and b of the same or different size and shape, a kettle c for the Lautermaische and a lauter tun d, which are connected to one another in the manner described below.

For each of the two mash vessels α and b , a steam supply line s is provided, which on the one hand BEZW through tap and pipe t directly with the lower part of these vessels or with a steam coil arranged in the vessels. with a steam jacket, on the other hand through the valve provided tube u and ν can be connected to the upper part of the mash vessels.

In the lower part of each of the mash vessels with an agitator e respectively. f equipped.

The mash vessel α is through the pipe r ^{provided with slide r 1} and valve r ² in connection with a funnel-shaped vessel g feeding the raw material and also mash b with a funnel vessel h.

The boiler c for the Lautermaische (diastase boiler) is provided with a steam supply line w , which on the one hand can be connected to the lower part of the boiler through a valve and pipe χ and on the other hand to the upper part of the boiler through a pipe and valve y, \.

The lower part of the mash vessel α is connected to the upper part of the other mash vessel b via valve α ¹ through pipe j . Pipe j contains a valve j ⁴ and is in front of it by means of ^{valve j 2} and branch pipe j ^l in connection with the upper part of the lauter tun d (which can be constructed like an ordinary lauter tun or like a mash and lauter tun).

Likewise, the lower part of the mashing vessel b is connected to the upper part of the mashing vessel a via valve b ^J through pipe k. Pipe k 'contains a valve k ⁱ and is connected upstream of the same to the lauter tun d by a valve k' ^z and pipe k ^l. . .

The upper part of the mash vessel α is via valve jr through pipe ρ and valve p ^l and likewise the upper part of the mash vessel b

Via valve ^ ² through pipe q and valve q ^l in connection with the lower part of the diastase boiler c. The connection of the valves p ¹ and q ¹ to the diastase boiler c is expediently mediated by an intermediate ^{valve c 1} . ^; From the upper part of the mash vessel b ^; a pipe / on the mash vessel α is passed downwards via valve P and via;

ίο valve / ⁸ , tube η and valve n ^{l connected to} the upper part of the diastase boiler c . Above the valve / ⁸ is pipe I through an I series of valves / ⁷ ... Γ ² in connection with the mash vessel a. j

In the same way, from the upper part of the mash vessel α, a pipe m leads downwards via valve m ^l along the mash vessel b and opens via \ ^ entil m ⁸ , pipe 0 and valve o ¹ on the other side into the upper part of the diastase kettle c. Above the valve w ⁸ is pipe in through a series of valves m ⁷ . . . m ² in connection with the mash vessel b.

₂ , I. Use of the facility for the American upward mashing infusion process.

The funnel g is charged with crushed malt and the funnel h with ground, unmalted grain and some of the crushed malt. The required amount of water is poured into the mash vessel α and, after the agitator has been set, the malt slowly pour in from the funnel g and at the same time let steam flow in from s and Z until the temperature has reached 35 ° C. (28 ⁰ R.) has risen. Now stop the agitator, turn off the steam supply through t and let the mash rest.

In the meantime, the mash vessel b has been provided with water, its agitator has been turned on, steam from s has been let in through t and material has been added from the funnel h .

The temperature is raised gradually to the mash up to the cooking temperature, or under pressure, according to a temperature of 120 to 140 ⁰ C. (95 to 110 ° R.). As soon as by cooking the gelatinization of the mash is brought about, one of these is a temperature 100-107 ⁰ C. (80 to 85 ⁰ R.), the valve opens b \ s omits over u, ν steam or air under pressure in the upper part of b and thereby pushes the mash from b ¹ through pipe k (whose valves k ^z , k * are open while k ~ is closed) into the mash vessel a, the agitator of which has been switched on again. The higher temperature of the incoming from b to a mash here increases the temperature gradually until after union of the two mashing the Abmaischtemperatur (Endmaischtemperatur) 73-75 ⁰ C. (58 to 6o ° F.) is reached. Mashing is continued in α until all starch has been converted. Then you let steam or air pressure from s through u, ν into the upper part of the mash vessel α and press (after opening valve a ¹ ) the whole mash from α through pipe 7 (whose valve f is open when valve j ⁴ is closed) into the lauter tun d. The clear wort is then withdrawn from this in a known manner.

2. Use of the device for the ₇ g English downward mashing infusion process.

In the mash vessel α , malt is mashed as in the previous process, but using water whose temperature is a few degrees above the mashing temperature, so that the mashing temperature is reached at the same time as the mash in α is completed. ' In the meantime, the unmalted grain has been mixed with part of the malt in the mash vessel b , boiled until it gelatinizes, and then its temperature is reduced to the mashing temperature with cold water. The mash is then expressed from b (after opening the valves b ¹ and / £ *, while k ' ^{2 is} closed) to a, taking care that the mashing temperature (final mash temperature), i.e. 70 to 73 °, during the entire work C. (56 to 58 ⁰ R.), is maintained. If all of the mash from b to α has been transferred , all connections between α and b are blocked, the connections between α and the lauter tun d via pipe j and valve β are made and the pressure is pushed by moving over the upper part of α from s u, ν air or steam pressure introduces the entire mash contents of the vessel a after the lauter tun d, from which the clear wort is then lautered. i ° 5

3. Use of the device for German decoction process.

In the German mashing process, only malt is used as a rule. no

The crushed malt is allowed to run from g into the mash vessel α, which has been provided with water at an ordinary temperature, with the stirrer switched on. In the mash vessel b is prepared, a certain amount of boiling water and presses this k through pipe (after appropriate valve position) into the vessel A so that its temperature is brought (28 ⁰ R.) at 35 ⁰ C.. The malt mash is mashed vigorously in α until all diastasis has dissolved. Then turn off the agitator. The firm and thick one

Part of the mash, i.e. the thick mash, settles in the bottom. Above it is the liquid part of the mash or the Lautermaische. With valve a ¹ closed and valve / 'open, valves 1' ^{2 are opened one} after the other. . . V, sets steam or air pressure on the mash in α and thus conveys the Lautermaische from α through / to b. Then the thick mash remaining in α is boiled until its starch is completely gelatinized, whereupon it is pressed from α (after opening valves a ¹ , j ^s and j ⁴ with valve j ² closed) through pipe j to loud mash into digester b whose agitator has been turned on. If the two mashes in b are combined and well mixed, the whole mash in b has assumed a temperature of 52.5 ° C. (42 ° R.). The agitator is turned off in b , the thick mash is allowed to settle, the loud mash is pushed out of b through the pipe in, the valves of which are shown in ² . . . m ^{7 were} opened, while δ ¹ and w ^{8 are} closed, over to α . The thick mash is boiled in b and then pushed through valve b 'and pipe k, the valves A ³ , k * of which are open when the valve / f ^{2 is} closed, to the mash vessel α , whose agitator has been turned on, to α die both mashes are reunited. (52 ⁰ R.) was prepared in the mashing vessel, a temperature of 65 ° C, it turns to the agitator from the thick mash can sit down and presses the volume up mash through pipe / into the digester b back in which one employs agitator , the Lautermaische gradually heated to the boiling point and finally boiled. The ready-cooked mash is Lauter b from the mash vessel through pipe k in the mash vessel pressed α, the mixture of both mashing at a temperature of 75 ° C (60 ⁰ R.) and brought continued mashing until the disappearance of the starch. Then you press the whole mash

4-5 Opening of the valves a ¹ and j ² with the valve β closed through pipe j after the lauter tun d.

4. Use of the device for - ₀ execution of the mashing process according to Dr. Räch (American patent specification

Α is in the mash vessel, the malt with water at 35 ⁰ C. (28 ° F.) vigorously mashed by means of the agitator, has gone into solution until all diastase, whereupon for the purpose of setting omission turning off the agitator of the thick mash. After setting, the valves n \ I ^s and I ² ... V are opened and the Lautermaische is released from the mash vessel α through pipe η into the diastase boiler c , after which the valves n ¹ , I ² ... I ^{8 are} again closes. In the mash vessel α , the stirrer is switched on again and the thick mash is heated to boiling by letting in steam. During that first names were in the mash vessel b from Hopper /? is completed, consisting of unmalted grain (maize) and a part of malt Maischgut by means of the agitator in a certain amount of water at 44 ⁰ C. (35 ⁰ R.) mashed, it the temperature gradually up to the boiling point and thereafter to complete gelatinization up to 100 increased to 140 ° C. (80 to 110 ⁰ R.). After opening the valves b \ k ^s , k *, the completely gelatinized mash is pressed through pipe k to the mash vessel α. The contents of the latter are brought to a temperature of 100 ° C. (80 ° R.), after which, with valve q ¹ closed, valves c ¹ , j? ¹ and p ² open and press about half of the Lautermaische from the diastase kettle c to the mash vessel α and mix well with the mash contained therein with the help of the stirrer, the temperature of the contents of α being 100 ° C. (80 ° R. ) is ^{lowered to 75 0} C. (66 ° R.). The mashing is continued until all the starch is saccharified. During this process, the portion of Lautermaische remaining in the diastase kettle c was heated to the boil. As soon as all starch in α has disappeared, the boiling Lautermaische is pressed out of c after opening the valves p ¹ and p ' ² through pipe ρ after the mash vessel a. In the latter, the temperature is gradually brought (65 ° F.) to 81.5 ^0C. Then one closes valve j *, a valve ¹ opens and j ² and presses the whole mash from the mashing vessel α after the lauter tun d, WEL of ¹ Qo chem finally the clear mash is lautered.

From the described examples of use of the new device it can be clearly seen that by means of the same various known mashing processes of the same can easily be carried out; In particular, this device enables the working conditions during mashing to be changed in a wide variety of ways; it turns the heating and cooking of the mash into light operations, as well as the transfer of the mash from one mash vessel to the other, the separation of the thick mash from the Lautermaische, and the reunification of the separate mashes. Each of the two mashing apparatus can soAvohl as cookers as used as a mash tun, and the mashing can in each of them brought to the desired temperature or desired cooked at temperatures above 100 ⁰ C. (8o ° R) \ Verden.

Claims (1)

Patent claim:
Device "for carrying out several mashing processes, characterized in that two mashing and boiling vessels (a , b) each provided with stirring, heating and overpressing devices, a diastase kettle (c) and a lauter tun (d) are connected in this way through piping provided with valves - j are bound that the lower part of each; mash vessel with the upper part of the other mash vessel and with the lauter tun, furthermore the middle part of each mash vessel through a series of valves with the upper part of the other mash vessel, as well as with the upper part of the diastase ice cream and finally the lower part of the latter with can be connected to the top of each mash ^x vessel ^l 1 sheet of drawings.