You did quite well considering you were doing this on the fly.
Beersmith will calculate everything and you will not have to guess. I hope you were able to cool your wort quickly. Try to keep it fermenting in the lower end of the yeast's fermentation range for 2 weeks if possible. Lower is better for clean tasting beer. A hydrometer is needed to determine the sugar content in the wort. A brix meter works for this too but is more money.
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
If you find yourself in a hole, the first thing to do is stop digging
Good judgment comes from experience, and a lotta that comes from bad judgment