Calculating your vessel volume

[James P]

I have been pondering the "right" size for my vessel, and on my (internet) travels have come across a few calculations to determine the right size vessel for a brewery.

Most of us know that a couple of 50L kegs gets the job done, then there is the "JoKing Bling"the Brutus 10s, and various back yard projects I know of, however nothing that really tells us the volumes we need. I'm happy with my vessel size (size doesn't matter lads, it's how you use it), but I thought I would put it (no not that) out there for discussion, and provide my spreadsheet I have started for critique.

Go nuts.VesselVolumeCalc.xls

[jt]

size doesn't matter lads, it's how you use it

True, I boil 26 litres starting volume in a 28 litre still base.

And the only determining factor for kettle size I could find was boil volume + 20%

[James P]

If only I could have volume + 20%.....

Would that include trub loss jt?

[jt]

As far as I know, yes.

[MrC]

I factored various calculations into my home brewed brewing software.

I've attached a spreadsheet that I just whipped based on the calculations that I use. Just enter values into the green boxes based on you system, the recipe and how much beer you want to make and it will calculate the rest. There are a few assumptions thrown into final vessel calculations so feel free to change them to suit your own gut feelings.

Let me know if you find any bugs or if you think I've missed the point :-)

MrCherrysBrewVoulmeCalculator.xls

[jt]

So how'd you arrive at the headspace allowances Mr C - gut feel or the result of some overflows and boilovers ?

[MrC]

Gut feel mainly.

For the kettle I based it roughly on the headspace that I have currently in my pots. I boil 15L in a 19L pot and I've never had a boil over but have had a couple of close calls. Therefore my I'd say that at a minimum the boil volume should be 80% of the pot volume. Minimum!

As for the mash tun and HLT, these were pure gut feelings based on allowances for stirring, splashing, spilling when moving, etc. Room to breath really based on your system and process. Ultimately it will depend on the shape of the vessel, how the lid attaches and how you intend using it. Again these are minimums.

Feel free to change them based on you own gut feelings.

Do you think they're in the right ball park?

[Pilgrim]

James, I think your HLT volumes are way over the top. Probably because you are figuring on raising the temperature of the all of the liquor for the brew at once. I have a 30ltr Burco Tea Urn which is more than adequate for a 23 litre brew. I fill it before I start milling the grain and by the time I have everything ready it's up to strike temperature. After Doughing in and starting the mash I top it up again and set the temperature for the sparge. It's easily up to temperature by the end of the mashtime.

[James P]

You are probably right Pete, my urn holds about 25 litres, and I fill it twice for a 23 litre batch, with water leftover at the end! It's still a calculation in progress, and given Mr C's calculations, I am sure we can modify it to give a more realistic volume.

Maybe there's some space on the W(h)anganui puter for some brewing calcs? :)