Thanks for the help folks. Only question here is.. unless I can find a teenager to help me with the spreadsheet, is...... Is the RO method that AJ suggested good for both ales and stouts/porters? Is there a modification to do one or the other?
IOW, If I do an Ale.. I'd use this much of _____ and if I do a Stout, I'd change the addition(s) to ____
Thanks again for all the comments..