GB190518351A - Improvements relating to the Process of Brewing. - Google Patents
Improvements relating to the Process of Brewing.Info
- Publication number
- GB190518351A GB190518351A GB190518351DA GB190518351A GB 190518351 A GB190518351 A GB 190518351A GB 190518351D A GB190518351D A GB 190518351DA GB 190518351 A GB190518351 A GB 190518351A
- Authority
- GB
- United Kingdom
- Prior art keywords
- wort
- malt
- vessel
- grain
- mashed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
18,351. House, J. Sept. 11. Brewing.-Relates to a process for producing and fermenting wort from malted and unmalted grain in which up to 80 per cent. of kilned raw grain may be used. The malt used consists of a mixture of barley and oat malt, and the raw grain of rice, sorghum, maize, barley, oats, or rye, which is washed, dried, brushed, screened, and finely ground. The raw grain is mashed with about 10 per cent. of malt, preferably in the cold, but not above 50‹ C. The temperature is slowly raised to 70‹ C. to enable the enzymes oxydase, invertase, cytase, peptase, lipase, and amylase to act. The wort is kept under pressure by forcing filtered air or carbon dioxide through the goods in the mashed tun. The wort is then raised to a temperature of 120‹-150‹ C., boiled for some time, and cooled to 57‹ C., and 10 per cent. of malt is then mashed in. The temperature is slowly raised to 75‹ C. The wort is run off and boiled, the wort being expressed from the goods by air pressure. The grain residue may be further hydrolized by boiling with acid. The extract obtained is neutralized and added to the wort. Hops are added to the wort and allowed to macerate under pressure. The wort is cooled in the copper, filtered and run into a collecting-vessel, in which the yeast and a little wort have previously been placed so that the vessel is filled with carbon dioxide. The fermenting wort is run into a closed attemperated fermenting-vessel supplied with sterilized air, and communicating at the top with a yeast-collecting vessel. The beer is filtered and kept under pressure of carbon dioxide in storage tanks.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB190518351T | 1905-09-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB190518351A true GB190518351A (en) | 1906-11-10 |
Family
ID=32199407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB190518351D Expired GB190518351A (en) | 1905-09-11 | 1905-09-11 | Improvements relating to the Process of Brewing. |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB190518351A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11041139B2 (en) | 2007-12-12 | 2021-06-22 | Novozymes A/S | Brewing process |
-
1905
- 1905-09-11 GB GB190518351D patent/GB190518351A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11041139B2 (en) | 2007-12-12 | 2021-06-22 | Novozymes A/S | Brewing process |
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