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Difference between revisions of "Malt (Raw)"
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== Source == | == Source == | ||
| − | + | Made by placing [[requires::Barley (Raw)]] on a [[requires::Malting Tray]]. The process takes about 1 minute to complete and yields as much malt as there was barley. | |
== Use == | == Use == | ||
*Can be cooked in a [[Kitchen]] as a recipe ingredient | *Can be cooked in a [[Kitchen]] as a recipe ingredient | ||
*Used in the production of [[Beer]] | *Used in the production of [[Beer]] | ||
| − | *Can be roasted in a [[Grain Oven]] to produce Malt ( | + | *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 == | == Research and Tuition == | ||
Latest revision as of 05:40, 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
