No. 6. DEPARTMENT OF AGRICULTURE. 5;t7 



general, the pressing removes about 30 per cent, of the weight of 

 the moist grains; (lie loss by the use of a new press amounts to 

 about 6 per cent, of the dry substance, and, as the press becomes 

 worn by use, the loss rises to about 10 per cent. 



The detaik^d description of the various forms of apparatus used 

 for drying mil be omitted. At first, the drying was effected by 

 direct contact with furnace gases followed by indirect exposure to 

 high pressure steam. At present, escape steam or low pressure 

 steam is used, producing a drying temperature not higher than about 

 130 degrees F., mechanical stirrers being emploj-ed to assist in the 

 drving. 



By this process, about one part of dried grains is jiroduced for 

 three parts of malt; if a similar productive value be assumed for 

 malt substitutes (raw cereals), the breweries of Germany could 

 produce, T\ith proper drying apparatus, about 400,000 long tons of 

 dried grains. The production is confined, however, in many locali- 

 ties to the summer months when pasturage and soiling crops are 

 abundant, the moist grains being consumed as fast as they are pro- 

 duced in other seasons. The present production is, therefore, only 

 about 50,000 to 7-5,000 long tons annually; besides which, 25,000 

 tons are imported, chiefly from the United States. 



The American grains are not pure malt grains, because of the 

 general use of corn grits in preparing the wort. English and 

 Scotch grains are of darker color, owing to the direct use of flue 

 gases in the drying. In general, the sum of protein and fat in the 

 grains of different origin are: Germany and Holland, 27-29 per cent.; 

 Scotland, 25-27 per cent.; American, 28-32 per cent. 



The Qiialiiy and Composition of the Grains: Since different malts 

 and malt-substitutes are employed for making different beers, there 

 are corresponding differences in the yield and quality of the dried 

 grains. Thus Behrend found that 100 parts of malt used in making 

 pale (Pilsener) beer, produced 29.9 parts of dried grains, while that 

 for the dark (Bavarian) beer left 32 parts of grains. Schulte im 

 Hoffe observes that as a consequence of a thorough extraction in 

 preparing the wort, the residual dried grains may contain 6.5 per 

 cent, less nitrogen-free extract and 2.6 per cent, more protein, than 

 where the extraction is imperfect. 



xVnalyses by the German Experiment Stations show the follow- 

 ing averages for grains of different kinds: 



