I've spent plenty of time on Beer WIKI (awesome link), and looking at the different yeasts, malts, hops, etc. I know I can buy software and use websites to get the exact answers but I am one of those who wants to know the process.
I noticed that there are several types of hops that are not present on the chart I found after browsing. Where if anywhere could I find some of the characteristics such as Mt. Hood, Bullion, and Saaz?
Next, I found a Beer Math link, and took the formula to calculate IBU's and after conferring with Beerrecipator, I was way off. I am using,
((Alpha Acit AA% x Quantity in oz) x % util) / 7.25. Is this the correct formula, I know it probably isn't exact, I just would like a ballpark range.
Finally, finding starting gravity and estimating final gravity. In the book that came with my kit it says for sg to
(Lbs of extract x degrees of pounds) / gallons.
there is a table that has DME 1.040, LME 1.034, Steeped malts 1.016.
I know the malts are not correct because different ones have different gravities
Also, how do you find the FG?