The Brewly BWH30L is an efficient, compact 2500W semi-automatic brewer with adjustable malt basket for efficient sparging, bazooka bottom filter and tap. You mash, blanch and boil in the same vessel - Cooling coil sold separately. Via the clear digital display, you can easily set the temperature and time. Can also be used as a sparge water kettle.The malt is placed in a malt basket with a perforated insert that can be easily lifted up with the steel handle in two steps for easy leaching after mashing.Internally, there is a volume level gauge set on the stainless steel wall.Brewly BWH30L Brewery- Material: Polished stainless steel (AISI 304)- Brewing volume: 30 liters (max), at least 20L batches are recommended.- Total volume: 35 litres- Digital Controller with clear display - Set temperature and time.- Temperature range 25°C to 100°C, adjustable in steps of 0.1°C.- Temperature control up to 100°C, with +-1°C accuracy.- Power: 2500W in total (adjustable in 700W and 1800W, or both elements at the same time which gives 2500W). 10-16A fuse is recommended. The heating elements are placed under the base to avoid caramelization of the wort and to reduce burning.- Malt basket with steel handle: Can be raised in several steps.- Maximum recommended malt quantity is 8 kg.- Tap with Bazooka mesh-screen filter (raised Mesh-screen bottom filter for efficient separation of hops from the wort)- Strong glass lid- Height: 67 cm- Diameter: 36 cm (without handle and faucet)- Weight: 10 kg (freight carrying weight 40 kg)- Instruction manual- EU-power plug (UK power plug not included)- 220-240V 50/60Hz- Instructions Manual in EnglishMash water calculation:mash water in liters = (amount malt in kilos * 2,5) + 10L.Note: 2,5 is the ratio between water and malt, ie how thick the mash is going to be. This ratio can be varied between approx 2,2-3. 10L is the volume of water below the malt basket inside the brewery.Example: For a 20L recipe with 6kg malt the mash water calculation is as following: 6*2,5+10 = 25L.Sparging: For a 20L recipe, sparge with 78-degree C water up to the 25L mark, and then start the boil (you may start heating the wort while sparging to save time).