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Malt (Raw)
From ATITD7
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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
