If your yeast was washed that recently, I would just pitch it as-is. Decant most of the liquid, then shake to get all the yeast up, and pour it in the fermenter. Maybe two jars for high gravity above 1.070. It's approximate but simple and easy.
Unless you have a science lab in your brewery, you will have a hard time getting at some of the parameters that JZ is asking for. Consider that site a guideline, to be used in conjunction with your experience. There may be a few mistakes along the way as you build up your experience.
I never had a beer completely ruined by not pitching the right amount of rinsed yeast. Slow ferment sometimes? Yes.
Less-than-ideal flavor profile other times? Yes.
Drinkable every time? Yes!