To use this spreadsheet simply enter values into the blue

cells. This will tell you the ideal volume for a given kettle
diameter to reach a SA/V ratio of .67 and an estimate of
your cooling time based on your temperatures and SG.

Kettle Diameter 16 inches

Calculation:
Surface Area to Volume Ratio Target 0.67
Side Surface
Ideal Volume to reach target ratio 15.58922 gallons Bottom Surface
Circumference
Actual Volume 5 gallons Top Surface
A_k
Actual Surface Area to Volume Ratio 2.088955 h_air
A_l
rho
V
Cp
h_kettle
SG Wort 1.04 h_coolship

Initial Wort Temp 190 F

Average Ambient Air Temp 33 F

Desired Wort Temp 64 F

Estimated Cooling Time 6.62 hr

 0.18628986220473 m2
0.12971711464896 m2
1.27674325441889 m
0.12971711464896 m2
0.31600697685368 m3
12 W/m2*K
0.12971711464896 m3
1040 Kg/m3
0.01892705 m3
3806 J/Kg*K
11.2 W/m2*K
11.4328204683066 W/m2*K
Total Surface Area Outside of Kettle
Overall Heat Transfer Coefficient for the top surface of wort.
Area of Liquid Surface
Density of Wort
Volume of Wort
Specific Heat of Wort
Overall Heat Transfer Coefficient for the kettle sides and bottom
Overall Heat Transfer Coefficient of the coolship

Ref: Introduction to Heat Transfer, 5th Edition, Incropera/DeWitt/Bergmann/Lavine

Values for heat transfer coefficients were taken from

what I could find in textbooks or other sources
scattered about the internet. They are only estimates.
They should get you in the ball park. You may adjust
the overall heat transfer coefficient of the coolship
once you have used your coolship several times and
can back out a value of your own from emperical data.
It will also vary with conditions such as wind, humidty,
etc. The ideal coolship surface area to volume ratio
was found in the coolship section of the MTF wiki from
James Howat's writeup about homebrew coolships.
Blue - Enter data; Red - static data that should not be altered; Green - formulae

Dimensions (Imperial / Freedom Units)

L 3.00 ft.
W 2.00 ft.
H 1.50 ft. <- For a cube, this -> is the
only value that gets the
correct ISA/V

Wort Volume [V] 67.32 gal 59 Gallon Barrels 1.14

2.17 bbl
9.00 cu. ft.
Coolship Surface Area [A_k] 27.00 sq. ft. 2WL + 2LH + 2WH
Surface Area to Volume [A_k/V] 3.00 sq. ft. / cu. ft. Target 1.73 sq. ft. / cu. ft. [1]

Inoculation Surface Area [ISA] 6.00 sq. ft. W*L

ISA/V 0.67 sq. ft. / cu. ft. Target 0.67 sq. ft. / cu. ft.

Wort Gravity 1.050 SG

12.39 P Plato = (-1 * 616.868) + (1111.14 * SG) – (630.272 * SG^2) + (135

Initial Wort Temp 194.00 F

90.00 C
Average Ambient Air Temp 46.00 F
Temperatura ambiente promedio 7.78 C
Desired Wort Temp 68.00 F Cantillon target 64-68F [2]
Temperatura de mosto deseada 20.00 C
Estimated Cooling Time 9.69 hours ( rho * V * Cp ) / ( h_coolship * ( A_l + A_k ) * 3600 ) * LN ( ( Wort T
optimal cooling time 6-8 hours ~18:40
[3]

A_k 1.95 m3 Total Exterior Area of Coolship

h_air 12 W/m2*K Overall Heat Transfer Coefficient for the top surface of wort.
A_l 2.51 m3 Area of Liquid Surface
rho 1050 Kg/m3 Density of Wort
V 0.25 m3 Volume of Wort
Cp 3806 J/Kg*K Specific Heat of Wort
h_kettle 13.1 W/m2*K Overall Heat Transfer Coefficient for the sides and bottom - use 13
h_coolship 12.481 W/m2*K Overall Heat Transfer Coefficient of the coolship
 Dimensions (Metric)
0.91 m
0.61 m
0.46 m

254.85 L
2.55 hL
0.25 m3 Adapted from the work of Mark B. Fry and James Howat. Your res
2.51 m2 due to humidity, air currents, altitude and BAC.
9.84 m2/m3

0.56 m2
2.19 m2/m3

+ (1111.14 * SG) – (630.272 * SG^2) + (135.997 * SG^3)

oolship * ( A_l + A_k ) * 3600 ) * LN ( ( Wort Temp - Ambient Temp ) / ( Desired - Ambient ) )
6-8 hours ~18:40

Coefficient for the top surface of wort.

Coefficient for the sides and bottom - use 13.1 for copper and 11.2 for stainless
Coefficient of the coolship =h_kettle * A_k / ( A_k + A_l ) + h_air * A_l / ( A_k + A_l )
 2x3 2bbl
3.5x4x1.5 5bbl
4x5.75 8 bbl
4x7 10bbl
5x8.5x1.5 15bbl
10x10 36bbl

y and James Howat. Your results may vary

e and BAC.