Wort Cooling Calculator

How It Works

Rapid wort cooling is important for three reasons: it reduces the risk of contamination (the danger zone of 80-140F is where bacteria thrive), it causes a better cold break (protein coagulation for clearer beer), and it gets you to pitching temperature faster for yeast health. Immersion chillers are the most common homebrewing option — a copper coil submerged in the kettle with cold water flowing through. They typically cool 5 gallons from boiling to pitching in 15-25 minutes. Plate and counterflow chillers are faster but harder to clean. In summer when groundwater is warm (above 75F), you may need to recirculate ice water for the last 10-15 degrees. Save the hot outflow water for cleaning.