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Difference between revisions of "Malt (Raw)"
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| − | + | Made by placing [[requires::Barley (Raw)]] on a [[requres::Malting Tray]]. The process takes about 1 minute to complete and yields as much malt as there was barley. | |
== Use == | == Use == | ||
Revision as of 02:24, 26 February 2016
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Malt (Raw) is Barley (Raw) which has been treated in such a way as to convert its starches into sugars, making it a delicious ingredient for meals and beer.
Source
Made by placing Barley (Raw) on a Malting Tray. The process takes about 1 minute to complete and yields as much malt as there was barley.
Use
- Can be cooked in a Kitchen as a recipe ingredient
- Used in the production of Beer
- Can be roasted in a Grain Oven to produce Malt (light), Malt (medium), Malt (dark) and Malt (burnt). These roasted versions are also used in beer making.
Research and Tuition
- 600 needed to learn Mechanics at a School of Body (300 raw, 300 burnt)
- 20000 required for Beer Brewing research
See Also
Required By
Grain Oven, Malt (Burnt), Malt (Dark), Malt (Light), Malt (Medium), Mechanics
