FG = (1 - attenuation) * OG
Yes, you can look up the attenuation range for each yeast strain. 75% is pretty typical.
A wort with more fermentable adjuncts, such as corn sugar, table sugar, rice sugars, or honey, will yield an attenuation on the high side of the range.
A wort with a lot of unfermentable dextrines (by using a lot of crystal malts, or carapils, or malto-dextrin, or by mashing at higher temperatures) will yield a lower attentuation.