You say you are having problems with bottle bombs, on your first batch? Not first batch maybe? You weren't very specific. Perhaps we should tackle that issue before you repeat it with other beers and waste you money! (Not a waste of time as it is a lesson learned)
So you were pretty vague about the bottle bombs. How much total volume were you bottling and how many grams were you using? My first assumption if you've bottled before the final gravity was reached, meaning sugars from your ferment were still in suspension when you bottled and they were fermented in bottle with your priming/bottling sugar increasing your expected CO2 volumes. Brewers typically will test their final gravity over two or three days to guarantee that it is not still falling/fermenting.
In addition to the above, it is possible your ferment temps were too low and the yeast dropped out of suspension enough to slow fementation to a crawl, one that you were not able to measure and assumed it was done?
The second most likely is that somehow you've incorrectly calculated that sugar required.. but this is less likely. So what do you think?
As for recipes, I suggest sticking with pre-assembled kits or perhaps even the liquid wort kits, as these will allow you to master your processed and procedures. Get sanitization, ferment and bottling down to a mastery and they you can branch out to recipe design and mashing.
