DE291219C - - Google Patents

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■ - JVi 291219 CLASS 6ö. GROUP

Brewing process. Patented in the German Empire on June 28, 1907.

Brewing science also records the cloudiness of the embers among the diseases of beer, due to the insoluble and finely divided protein substances found in the beer (Glutin) should be caused. The cause of the glowing glow is called the Use of glassy barley, faulty malting, d. H. bad growth and faulty Darren, as well as errors in mashing (see Th ausing, Theory and practice of malt and beer production, 4th edition, pages 898 and 899). Brewing science does not give any means and ways in which to process such allegedly unsuitable or improperly treated malts during mashing can effectively counteract the cloudiness of the glow, because one assumes the protein substances (Proteins) that are involved are insoluble, and one has it with one once a bad quality of the malt that cannot be eliminated and is therefore acceptable to do.

In order to avoid cloudiness of the glow, one generally limits oneself to the malting special barley and good dissolution in the malt. This has led to the fact that one compared to low-nitrogen brewing barley Malting barley, which is richer in nitrogen, is otherwise of the same quality preferred and paid more expensive, although the nitrogen-rich malts are recognized deliver a stronger, full-bodied and frothy beer.

In order to achieve the best possible dissolved malt, barley is now consistently left for a long time Achieve growth, which of course consumes more substance in the stye and its actual purpose in using the malt for brewing is thus withdrawn from it than this with shorter. Would be the case.

A shorter-grown malt would therefore be beneficial in terms of productivity and yield Brewery to be preferred in all cases, if not the question of the best possible solution of the malt here. In recent times, some experts have been talking, and with them Right, the nitrogen-rich, less well-dissolved, short-grown malts the word. However, according to the Inventor by means of the previously known brewing processes, apart from the so-called Schmitz's process according to patent specification 87516 is very difficult to process in the brewhouse ; only a relatively low extract yield is achieved, and furthermore With none of these methods, including the so-called Schmitz method, do not excluded, more or less the harmful glowing cloudiness is noticeable, which

make drift unsafe, make filtration more difficult and very detrimental to reputation and durability the beers act.

Due to these disadvantages, the brewer now has the advantages that such malts give him could otherwise offer, namely the extraction of more malt from 100 kg of barley or one cheaper malts and lighter and more full-bodied beers and the like, lost, and therefore could So far, brewers have found it very difficult to make up their minds to process such malts they become too dependent on the quality of the malt in the brewhouse.

The present new method should now address the disadvantages mentioned with the processing such malts are connected, eliminated and the brewer is supposed to do the brewhouse work can be made regardless of the nitrogen content of the malt used. The procedure which is based on a whole series of observations, experiments and researches. rests, emerged from the knowledge found here that the previous teachings and views brewing science about the cloudiness of embers are only correct insofar as the latter is caused by protein substances in the processing of poorly dissolved malts, but not insofar as these protein substances are used at all, insofar and because they are the Cause glowing glow, considers to be insoluble. Rather, they are the protein substances in question probably soluble, but all of the previously known mashing and brewing processes are, too if they are carried out without errors, they are not suitable and sufficient to cover all of them Protein substances contained in less well-dissolved malts into protein breakdown products that are useful for beer to transform. Rather, there is always a greater or lesser amount of protein in the mashing process dissolved, but not degraded, states that pass into the wort and both remain unchanged during the brewing process as well as during fermentation and the glowing glow remains unchanged

.45 evoke. This is most noticeable at low temperatures. The beer then has a fine milky veil; it is opalescent. If you increase the temperature of the Beer, the veil gradually disappears; But there always remains an appearance; and the Beers never become fiery and shiny and settle at normal temperature over time the outside air and below and become cloudy.

If during malting due to some circumstance the dissolution in the barley grain is insufficient is far advanced, some of the protein bodies remain in an undegraded state in this. These unchanged protein bodies are primarily located in the tips of the Malt grain.

Now wherever very finely ground grains are used to achieve a higher yield these protein bodies are better exposed; however, they become medium-sized during mashing Temperatures from the malt peptase only attacked or. disbanded and dismantled when the malt peptase can act on these protein bodies for a long time (hours). That Dwell longer at the medium temperatures during mashing in order to dissolve and to cause the peptase to break down the protein bodies, but apart from the great waste of time, its downsides; because the longer the peptase on the proteins acts, the more they lose their useful character for the beer. So Prepared beers are rough and empty-tasting and not frothy, like attempts by the inventor and as easily proven in practice at any time and with any malt quality can be.

The present process gives the brewer the option of eliminating this cloudiness in a simple way to eliminate. The procedure is that you can do the entire Amount, d. H. all parts of the wort obtained, with an effective malt peptase or brings into contact with another suitable means for degrading the proteins and thereby their subsequent complete dismantling brings about.

Although it is known to firstly mash and wort after boiling with a peptase containing Malt extracts for the purpose of saccharifying what is still contained in the mash and wort Starch paste at mashing temperature. to mix the mixture, and secondly the seasoning to mix one brew with the first wort of a subsequent brew at such a temperature, that the enzymes of the first wort have an effect on the extract substances of the second wort can exercise.

The present process is different in purpose and execution from the two known methods mentioned.

In the first of these processes, according to the stated purpose, at the ^{mashing or saccharification temperature above 69 0} C (= 55 ° R), only a saccharification of the subsequently digested starch should be brought about, but not a peptatic effect of the malt extract; this is no longer effective even at the high temperature of over 69 ^{° C.}

In the second mentioned method, no effective Peptase's wort due to the high, about 69 ⁰ C draw forming or saccharification Abmaischtemperatur longer exists, therefore, also according to the present process sought special WIR

The peptase is neither possible nor at all intended.

Claims (1)

Patent claim: " Brewing process, characterized in that the wort obtained is brought together with active malt peptase or with a substance containing this or another protein-degrading enzyme in an active state below 65 ⁰ C in order to peptonize the proteins and thus prevent glowing cloudiness.