It is best to calculate that off the %AA. Just adjust the weight to get the AA the same and you should be good. So very broadly speaking if the pellets are 10%AA and the leaf is 5%AA you would use double the amount of leaf. If the pellet are 10%AA and the leaf is 7%, you would use 1.43 X the amount of leaf to get the equivalent 10%.
Math for this calculation is (deisred AA)/(AA available).
Generally to get the exact beer you will need to do the same adjustment(s) because the AA% of hops is not steady from harvest to harvest.
Also,an ounce of whole leaf hops has greater volume that an ounce of pellet hops. I think pellet hops give bittering more easilly at different boil times than a like amount of whole leaf. I think that whole leaf has greater depth of flavor vs bittering.
Not necessarily. You want to look at the alpha acids of the hops and their weights. As someone earlier in this thread mentioned, to substitute one form for another, in terms of the bittering addition, you need to find the aau or ibus added by the hop addition in the recipe and calculate the weight of the hops needed (in the other form; pellet/leaf) to get the same ibu addition.
The calculation was posted earlier in this thread.
Just a vocabulary note. The leaves of the hop plant (_Humulus lupulus_) are not used in brewing. The "leaves" on a hop cone are actually bracts or bracteoles. As such, it's better to say "whole hops" than "whole leaf hops."
They're commonly listed as "whole leaf hops",so that's the term concidered to be proper,even though it could be mis-construed by someone who might not know any better. Learning the lingo is part of the fun.