A batch yields a number of cans or servings after losses. Net volume divided by serving size, rounded down, gives the sellable count — the basis for revenue and cost-per-unit.
The example
5 net gallons, 12-oz cans.
| A | B | |
|---|---|---|
| 1 | Item | Value |
| 2 | 5×128 / 12 | 53.3 |
| 3 | Cans | → 53 |
The formula
The formula:
How it works
How it works:
- Net gallons = batch gallons × (1 − loss) for trub, packaging, and sampling losses.
- Convert to ounces (×128) and divide by can size; ROUNDDOWN to whole cans.
- Cost per can = batch cost ÷ cans — the unit cost for pricing.
- Revenue = cans × price; margin = price − cost per can.
Loss between kettle and can is real revenue — account for it. Trub, packaging line waste, and QA samples mean the sellable volume is less than the brew volume, so cost-per-can should be computed on net gallons, not gross. Rounding down to whole cans (you can’t sell a partial) and pricing off the net yield keeps margin honest. Track your typical loss percentage and bake it into every batch plan.
Try it: interactive demo
Batch gallons, loss %, can ounces.
Variations
Net gallons
After loss:
Cost per can
Batch ÷ cans:
Batch revenue
Cans × price:
Pitfalls & errors
Net, not gross. Subtract losses before dividing.
Round down. Whole sellable units only.
128 oz/gallon. Use the conversion for ounces.
Practice workbook
Frequently asked questions
How do I calculate cans per batch in Excel?
How do I get net gallons?
What's the cost per can?
Stop fighting formulas. Learn them in a day.
This recipe is one of hundreds of real-world formulas we teach. Our Excel Formulas & Functions class covers lookups, logic, text, and dynamic arrays hands-on — live in Dallas–Fort Worth, Houston, Austin, Oklahoma City, Denver, or online.
See the Formulas & Functions Class