They sure have, at least in terms of the temperature/ABV% relationship. The table provided is for pure ethanol/water solutions so the freezing points provided will be slightly higher than for actual beer. Accounting for the effects of residual sugar, proteins and other things in solution seems incredibly complex; this is touched upon in some detail later in the same thread.
Figuring out the rate at which a specific volume of liquid will freeze is a much different question though, and will depend on factors like the beer container (material, geometry, wall thickness, any insulation, etc etc) and the refrigeration system (whether there's forced convection in the refrigerant and the beer itself, the temperature differential, etc). For this, I don't think you could do more than venture a guess without more information.
Taking a look at the question's title, I should note that the volume of beer will have precisely no effect on the temperature at which it will freeze. This might be two separate questions, or that aspect of the question may be superfluous to the answer you're looking for here.
- edit II -
Turns out there is an equation for this (from this book):
Freezing point(°C) = -(0.42A + 0.04E + 0.2)
where A is the ABW% (alcohol by weight) and E is the original gravity (in °Plato). This equation takes account of the effects of both the alcohol and the residual extract after fermentation.