"Designing Great Beers" by Ray Daniels is a book you should get and read. It's a pretty comprehensive guide to the traditional styles. The first half of the book has chapters about the components needing consideration when designing a recipe (grain selection and amount, hopping, water chemistry, yeast type, etc.). The second half of the book has chapters on the major styles: German Ales (Alt, Kolsch), Pale Ales and Bitters, Stouts, the VMOs (Vienna, Marzen, Oktoberfests), and so on...
I enjoy getting into the numbers and science too and thought it was a good book. It's worth a look. Cheers!