All of those balancing equations/calculators are only applicable when serving beer very cold and close to the carb level of commercial beers. One of the main reasons for this is that line resistance isn't a fixed number for a given line, but actually varies depending on fluid velocity. As mentioned above, you're going to need to add a lot of line resistance for a beer carbed that highly. Either really long lines, epoxy mixer sticks in the diptube, a flow control faucet, or combination of the above. Also, poly lines offer significantly less resistance than vinyl, FWIW.
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