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From fermenter to cans, bottles and kegs, losses included

Packaging yield
Trub, line fills, foaming, QC samples. 3 to 8 percent is common on small systems for beers that are not dry-hopped. Enter what your last batch showed.
Packaged volume
1900L
19.0 hL
Cans
33 cl
–
44 cl
–
50 cl
–
12 oz
–
16 oz
–
19.2 oz
–
Bottles
33 cl
–
75 cl
–
Kegs and casks
20 L
–
30 L
–
50 L
–
1/6 bbl
–
1/4 bbl
–
1/2 bbl
–
Firkin
–
Kilderkin
–
Cans
–
Cases
–
Kegged volume
–
Left over
–

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Packaging chart
At 5 percent loss. Tap a row to load it into the calculator.
hLPackaged L33 cl44 cl12 oz16 oz30 L kegs50 L kegs1/2 bbl
54751,4391,0791,3381,0031598
109502,8782,1592,6762,007311916
151,4254,3183,2384,0153,011472824
201,9005,7574,3185,3534,015633832
252,3757,1965,3976,6925,019794740
302,8508,6366,4778,0306,023955748
353,32510,0757,5569,3697,0261106656
403,80011,5158,63610,7078,0301267664
454,27512,9549,71512,0469,0341428572
504,75014,39310,79513,38410,0381589580
605,70017,27212,95416,06112,04619011497
706,65020,15115,11318,73814,053221133113
807,60023,03017,27221,41516,061253152129
908,55025,90919,43124,09218,069285171145
1009,50028,78721,59026,76920,077316190161
Method

Packaged volume is the fermenter volume minus the loss you enter. Unit counts are rounded down; the leftover is shown, never hidden in a rounding. Constants: 1 US fluid ounce = 29.5735 mL, so 12 oz = 354.88 mL and 16 oz = 473.18 mL. US keg fractions are of a 31 gallon barrel: 1/2 bbl = 15.5 gal = 58.67 L, 1/4 bbl = 29.34 L, 1/6 bbl = 19.56 L. A firkin is 9 imperial gallons, 40.91 L; a kilderkin is 18, 81.83 L. Case sizes assumed: 24 for 33 cl, 12 oz and 16 oz; 12 for 44 cl and 50 cl; 6 for 75 cl and 19.2 oz. Fill volumes are nominal.

Questions

How many 44 cl cans in a 20 hL batch?

At 5 percent loss, 1,900 L packaged gives 4,318 cans of 44 cl, or 359 cases of 12 with 10 cans left over.

How many litres is a half barrel keg?

58.67 L. A US half barrel is 15.5 US gallons. A European 50 L keg is 15 percent smaller; the two are not interchangeable in a volume plan.

What packaging loss should I plan for?

On small systems, 3 to 8 percent between fermenter and package is common for beers that are not dry-hopped: trub, line purges, foaming at the filler, QC samples. Measure your own over three batches and use that number rather than a rule of thumb.

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