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GB190202384A - Improvements in Brewing. - Google Patents

Improvements in Brewing.

Info

Publication number
GB190202384A
GB190202384A GB190202384DA GB190202384A GB 190202384 A GB190202384 A GB 190202384A GB 190202384D A GB190202384D A GB 190202384DA GB 190202384 A GB190202384 A GB 190202384A
Authority
GB
United Kingdom
Prior art keywords
wort
water
hobson
mashing
hops
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
Application number
Inventor
Herbert Amos Hobson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Application granted granted Critical
Publication of GB190202384A publication Critical patent/GB190202384A/en
Expired legal-status Critical Current

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

2384. Hobson, J., [administrator of Hobson, H. A.]. Jan. 29. Brewing. - In a process of mashing, finelyground malt is treated with water which has been boiled with hops and otherwise prepared, as described in Specifications Nos. 48 and 20,819, A.D. 1900, and No. 4943, A.D. 1901. The water is used at a temperature of about 130‹ to 140‹ F., and, after a time, one third of the clear wort is run off and the remainder is stirred and boiled and then cooled to 150‹ F., when one half of the wort previously removed is added to it, and the mixture is stirred and agitated, after which the remaining portion of the abstracted wort is returned to it. The wort thus obtained is run off, and a second mashing is made with plain water; the wort thus obtained is used to boil a fresh quantity of hops for the succeeding brew.
GB190202384D 1902-01-29 1902-01-29 Improvements in Brewing. Expired GB190202384A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB190202384T 1902-01-29

Publications (1)

Publication Number Publication Date
GB190202384A true GB190202384A (en) 1903-01-08

Family

ID=32251950

Family Applications (1)

Application Number Title Priority Date Filing Date
GB190202384D Expired GB190202384A (en) 1902-01-29 1902-01-29 Improvements in Brewing.

Country Status (1)

Country Link
GB (1) GB190202384A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2442806A (en) * 1943-03-25 1948-06-08 Alvin C Gluek Manufacture of a new malt liquor from cereal products
US3249443A (en) * 1961-12-30 1966-05-03 Reiter Fritz Continuous process for the production of wort

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2442806A (en) * 1943-03-25 1948-06-08 Alvin C Gluek Manufacture of a new malt liquor from cereal products
US3249443A (en) * 1961-12-30 1966-05-03 Reiter Fritz Continuous process for the production of wort

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