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 15. Confirm to the machine the readiness to start the boil. 16. Let the water contained in the wet grains drop on the grains for 10‐15minutes. 17. During this time, measure approximately the volume of wort currently in the kettle and top off with fresh water to reach again 24 Liters (or see next point for advanced method). Note 1: If you wish, pour water at 77 degree Centigrade on the grain bed instead of filling the kettle with room‐temperature water; this will retrieve all the remaining sugar from the grains. Note 2: the boiler will evaporate approximately 3.2 liters per hour, whereas the cooling loss will equal approximately 4% (here about 0.8 liters). Three infusions of hops may absorb up to 1 liter. Starting the boil at 23L should give you 19 liters, the typical volume for home brewing recipe (5 gallons). 18. If you wish, take a gravity sample from the bottom valve of the kettle and a refractometer. Combined with the volume level of wort and a dilution online tool, you will be able to add a tailored quantity of extra water to obtain a precise original gravity (thus varying the final volume). 19. Now the right amount of water is in the kettle.