USRE1680E - Improvement in brewing - Google Patents

Description

LUDYVIG HAEOKER, OF ALTENBURG, HUNGARY.

IMPROVEMENT IN BREVV ING.

Specification forming part of Leti 01's Patent No. 35,752,

dated Jtly l, 19.62; Reissue No. [,680, dated May 31,1864.

To all whom it may concern Be it known that I, LUDWIG HAEGKER, of Altenburg, in the Kingdom of Hungary, have invented a new and useful Improvement in Brewing; and I do hereby declare that the following is a full, clear, and exact description of the same.

The object of this invention is to employ Indian corn or maize, together with barley-malt in certain proportions, for the purpose of brewing beer by a simple process, as will he hereinafter more fully described, which requires no expensive machinery, and which can easilybe introduced into any brewery, old or new.

-To enable those skilled in the art to fully understand and use my invention, I will proceed to describe it.

The proportion in which the maize and barley are mixed is about forty per cent. of the former to sixty per cent. of the latter; but the proportion may be varied according to the quality of the malt, the respective prices of barley and maize, and the size of the stills. The malt which I use is of that sort in which the acrospire has reached two-thirds of the length of the grain, while the radicles are not yet filtered, and it ought to be thoroughly torrefied and cleaned by a suitable and effective machine. The maize is employed in the shape of groats, and for extra fine beers the shells are sifted off. No complicated process-such as malting, or steeping, or kilndrying without malting-is required. In fact, by the application of such processes, all at tempts to use a certain percentage of maize in brewing heretofore made have failed.

The best manner to prepare the maize is by bruising or crushing the same, first between rollers, and pass it afterward through the millstones. When dried out'too much, it does not grind well, and in midsummer, when the maize is very dry, and becomes heated under the stones, the wort sometimes does not run freely from the mash-tun. For these reasons maize that has become very dry is moistened, about twelve hours before grinding,with about seven per cent, by weight, of water. The smallest possible time ought to intervene between the period when the maize is ground and when it is used. By observing all these measures, the worts of maize-beer run easy and clear, and no tedious addition of some materi al for starting up the grounds is required.

This method of brewing has some resemblance with that commonly practiced in Vienna for malt beers. Maize beer can be produeed without any other apparatus than the ordinary copper, no boiler, nor stew,nor mashtun being required for maize. The groats of maize are simply mixed with cold water to a paste, and in this state introduced into the first thick-mash boiling; or, if the quantity is too great to be worked at once in the copper, it is divided to the first and second thick-mash boiling; or, instead of this, and according to my improved process, the greats of maize, with or without the addition of malt, are put in the stew and mash-tun, and mixed into a thick paste by adding about two and one-half times of its weight of cold water, and heated with steam to about 160 to 165 Fahrenheit, when the mixture runs into the copper to the first thick-mash boiling. In operating with large quantities it is advisable to divide the mass in two boilings, to prevent burning, and in this case two-thirds of the mash of maize run to the first and one-third-to the second thick-mash boiling.

In order to render my process perfectly intelligible, I will give an example of abrewing of thirty-six barrels, the time for beginning the operation being arbitrary-assumed at eight o clock forty minutes, a. m. It must be remarked, however, that all measures regarding the quantity of water and mash in the copper and mashtun are more or less varia ble not only in winter and summer but from one day to the other, even according to the changes in the weather and temperature.

The operation of steaming the maize commenees at eight hours forty minutes a. m., the mashing at nine, and the duration of the first mashing is fifty minutes. If two thick-mash boilings are made, each boils about ten minutes.

If only one is made, it is kept boiling for thirty minutes. The thin mash boils fronrforty-five minutes to one hour. The state of rest begins at one p. in, the running from the mash-tun at one hour forty-five minutes, the running of the second wort at three p. m. Hops are added at four. The. end of boiling with hops at good work.

eight. 'llhchopsarethenkeptboilinglorthree to four hours. The proportion in which the water and other ingredients are used is as l'ollows: At the beginning the stew and mash-tun for maize contains 10.5 barrels of water; the copper, 10.7 barrels of water; the mash-tun 29.4 barrels 01' water. Nash is drawn. in the copper for boiling for the first thick mash: 18.5 barrels; second, 18.5 barrels. If only one thick mash is made, the quantity drawn in the copper is 24.2 barrels. For the thin mash 24.2 barrels. Quai'itity of first wort in copper 30.33 barrels. Quantity of after-wort 18 barrels. The afl'lucnce of water for the second wort is effected by means of the Scotch sparger, which is indispensable to produce The water must be as hot as possible. The temperatures during the different stages of the operation are as follows, if the quantity of maize is- During the hot season the wort runs from the cooler through a suitable cooling apparatus, which may consist of a wooden box provided witha series of serpentine pipes and filled with. ice. Besides this, the temperature of the fermenting-wort may be regulated by floating cylinders of tinned sheet-iron con.-.

stantly supplied with fresh ice. 5y these means a regular and gradual iermenting process is effected and the desired clearness and low temperature for cellaring is attained.

The iermenting and the ccllaring process for maize beers :is cssentiallythc same as that followed at the great breweries in Vienna and Munich for pure malt beers.

In following my process practical brewers will be able to produce maize beers ready for consumption after a fortnight, or which will keep in cool cellars for months. In fact, the observations with the saecharometer at cellar= in g and during the principal fermenting process show that pure malt beers have a greater tendency for advancing (orsouring) than maize beers brewed according to my process.

I do not claim, broadly, the employment or use of maize for brewing beer, such having been previously attempted; but

Having thus described my invention, what I claim as new,.and desire to secure by Let ters Patent, is-

The within-described process of producing maize beers by treating maize mixed with barley-malt about in the proportion and substantially in the manner set forth.

LUDVVIG HAEOKER. lVitnesscs:

M. M. LIVINGSTON, G130. W. REED.