USRE10447E - Ments - Google Patents

Description

M. MUELLER.

A ssignor, by means assignments, of pair. interest to L. A. BRIGEL and L BURGER.

BRE WING.

No. 10,447. Re'issued Feb. 5, 1884.

WITNESS E S |NVENT0R g I %Jokaoe$ Jfl'ueZZaT By his .dttvmeys N. PETEns. Plwlulutllogmphur. Winsllmglom n. c.

\ there is still an appreciable percentage of sugar and other valuable ingredients of the mash capable of being extracted by further NrrEn STATES.

MICHAEL MUELLER, oEomoINNAtrI,

MENTS, OF PART INTEREST OF SAME PLACE.

1 PATENT "O EICE,

I BREWING.

SPECIFICATION forming part of Reissued Letters Patent No; 10,447, dated February 5, 189;. Original No. 247,209. dated ScptembrrQQlSSl. Application for reissue filed September 1'7, l8 83.

To all whom it may concern.-

Be it known that 1, MICHAEL MUELLER, of

Cincinnati, in the county of Hamilton and After the wort has been drawn from the mash-tub, until the mash is no longer capable of furnishing further wort of sufficient strength to be used directly for the manufacture of beer,

steeping it in heated water. By applying another charge of heated water in the mash-tub, and allowing the mash to steep in it in the same way that it has before been steeped to obtain the wort, and then drawing off the resultant liquor, a thin wort is obtained, commonly known as glattwasser or sugar-water. The saccharine and other soluble ingredients of this extract are valuable for beer-making purposes, if they can be economically preserved and utilized; but this glattwasser not 'being of sufficient strength to go directly into beer, and being soured by the fermentation which results immediately upon its exposure to air at ordinary temperature, its constituents have usually been, so far as brewing is concerned, a waste, though it has sometimes been obtained for the manufacture of vinegar or other foreignuses. v

The object of my invention is to utilize the constituents of this glattwasser for beer-making purposes, while at the same time utilizing for dissolving subsequent charges of malt certain qualities of the glattwasser especially adapted thereto. I avoid the souring of the glattwasser by keeping it at a sufficient temperature to prevent fermentation until it can be used to dissolve a fresh charge of mash. This I do by conveying it directly from the maslrtub to a suitable tank or other receptacle adapted to apply and maintain a sufficient degree of heat for this purpose. I here heat the glattwasser, being careful not to allow it to fall substantially below the temperature at which it comes from the mash-tub, and to keep it at a temperature between that and about 212 Fahrenheit, until its application to a new charge of mesh; It is in this heated discharge-pipe.

condition conducted to the mash-tub, which has meanwhile been charged with fresh malt, contributing its 'own constituents to the wort obtained from this charge, while its softness renders it especially efficacious in dissolving the mash. The heat which this glattwasser contains when first drawn from the mash'tub is also saved. As this glattwasser should be kept at a temperature above that desired for the first charge of the mash-tub, I have commonly used 'itfor the second charge. v

The preferred arrangement of apparatus for carrying my process into operation is seen in 'the annexed drawing, in which the tank for heating the glattwasser is sectioned, while the other appliances are shown in elevation.

The mash-tub or tun A, which may be of any desired shape and capacity, has at bottom --one or more cocks or valves, B, capable of drawing off the glattwasser or sugar-water from said tub and discharging it into a trough or other receptacle, C. Communicating with this trough is a suction-pipe, D, of a suitable pump, E, which latter may be operated by hand or by a crank-connection, as shown at F. Ihe discharge-pipe G of this pump is carried up as high as may be convenient, and enters an elevated tank or cistern or other appropriate receptacle, H, having at top a door or man-hole, h, and a vent-pipe, h.

At 9 is represented the cook or valve of the The bottom of tank H is provided with a steam-chamber, I, that is preferably annular, and has an inlet-pipe, J, controlled by a throttle-valve, j. A drain-pipe, K, having a valve, 70, serves to relieve the steam-chamber I of its water of condensation. Proceeding from the bottom of this .tank H is a discharge-pipe, L, that communicates with the mash-tub A, a cock, Z, controllingthe flow drawn off as many times as it can be obtained of sufficient strength to pass directly into the manufacture of beer, the mash-tub is again charged with warm water, in which the partially-exhausted mash is steeped as before; The cock B is opened,and the waste fluid contained in the tun-the glattwasser or sugarwateris discharged directly into the trough O, and the pump E is at once set in motion, so as to remove this glattwasser from said receptacle 0 before the atmosphere has had time to cause fermentation to take place. The valve r being closed and the cock 9 opened, the l glattwasser is accordingly pumped up into the tank or cistern H, and is there heated by steam admitted through pipe J into the annular chamber I.

It is not designed to heat the glattwasser under pressure, and accordingly the'vent his provided to allow a free escape of vapor as soon as the temperature of the water reaches about 212 Fahrenheit. Any excessive heating Would caramelize the saccharine and starch contained in the glattwasser, and render it unfit for further use, while a reduction of the temperature below'160 Fahrenheit would render it liable to sour. After the glattwasser has been heated to the proper temperature and the next charge of grain is ready, the cock n is closed, "the cock Zopened, and the liquor descends directly into the tub A, and is used for mashing the said charge. By thus using the glattwasser a saving of from siX to twenty per cent. is realized.

If it should be desired to run the glattwasser from the tank H into the kettle 0, it can be and the valve 1' opened. 1

The apparatus is especiallyvaluable where water is hard, owing to the presence of lime,

saltpeter, ice, as the abovedescribed process renders such water soft and capable of being used for all kinds of brewing purposes.

I do not propose to limit my invention to the speciaLconstruction of apparatus herein illustrated, but reserve the right of modifying or entirely reorganizing the same, as circumstances may suggest.

I claim as my invention 1. The within-described process of brewing, which process consists in steeping the grain in warm water after the wort has been drawn off, then discharging the resultant glattwasser into a suitable receptacle, whereit is properly heated, and finally returning this glattwasser or sugar-water to the mash-tub, substantially as herein described, and for the purpose set forth.

2. The improvement in the art of brewing, consisting in applying heat to the glattwasser, and then applying said glattwasser, before it has become cool, to thesteeping of subsequent charges of malt.

MICHAEL MUELLER.

WVitnesses:

Gno. B. PARKINSON, FRANK NV. BURNHAM.

Images