Here are the results of your calculations with your gravity readings corrected for temperature:

Arguably Ireland’s most famous export, dry stout has a loyal following all over the world. This recipe has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley. Hop bitterness enhances the dryness, and the medium body makes for a very drinkable dark beer. This is one of the most popular styles among home brewers; after a few pints, you’ll understand why.

Dry Irish Stout
Extract kit from Northern Homebrewer

Target OG: 1.042

Malt 1: 6 lbs. Gold Malt LME (60 mins)

Grain 1: 1 lb English Roasted Barley

Hop 1: 2 oz Cluster (60 min)

Yeast: WY 1084 (62° -72°)

Adjunct 1: Irish Moss (15 mins)

Boiling Schedule:
Bring 2.5 gallons of water to a boil. Steep grains at 155°F for 30 minutes. Bring to a boil. Remove water from heat and mix LME until dissolved @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes. Added Irish Moss with 15 minutes left in the boil.

Notes:
Pitched at 70°. Basement temp was 61° and carboy temp was sitting around 66-68° for the first day, 66° the second day and the third day I brought upstairs with a blanket wrapped around it, which held at 64°. Very active fermentation for the first two days. Needed to pull the airlock and swap it out with a blowoff tube, which filled my flask about 1/5th with blowoff. I’ll leave in the primary for about 3 weeks and then begin taking daily hydrometer readings. When hydrometer readings are stable, I’ll bottle. OG read 1.042, so with my hydrometer that should be around 1.041-1.042.

Second time with this style. They altered their recipe a little. I’m following it exactly instead of trying to jack the ABV with more candi sugar.

Belgian Tripel (second batch)
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.076

Malt 1: 9.5 lbs. Gold LME (60 mins)

Grain 1: .5 lb Belgian Caramel Pils

Hop 1: 1 oz Pearl (60 min)
Hop 1: 1 oz Saaz (1 min)

Yeast: 3787 Trappist High Gravity w/ decanted starter (70° for a week raised to 75° for a week)

Adjunct 1: 1 lbs Belgian candy sugar (60 mins)

Boiling Schedule:
Bring 2.5 gallons of water to a boil. Steep grains at 155°F for 30 minutes. Bring to a boil. Remove water from heat and mix candy sugar, LME until dissolved @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes. With 1 minutes left add Hop 2. Added Irish Moss with 15 minutes left in the boil.

Notes:
Used a 48 hour starter. Used a brew belt for a week. Primary temps were around 68. I’ll leave in the primary for about 3-4 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. I’ll leave in secondary for about 2 months. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks. I plan on aging this one a long time. OG was 1.071.

41*.67 = 28

41-28=1.013

or

41*.71=29

41-29 = 1.012

I think what you are looking for is how to estimate what gravity your beer will end fermentation at, which is your final gravity. To do this you need to know the avg attenuation of the yeast you are using.

Example:
If your OG is 1.054
Your avg atten of your yeast is 75% (example – all are different)

54 * 0.75 = 40
54 – 40 = 14
Your FG Estimate will be 1.014

This can all be influenced based on how fermentable the sugars in the wort are and what temps you mash at, the vigor of your boil, etc.

http://www.tastybrew.com/calculators/priming.html

http://www.northernbrewer.com/priming

With an OG of 1.081 and a final of 1.020, ABV = 8.1%

Large malt character to it but smoother smell. Less alcohol smell for some reason.

American pale ales have evolved from a nontraditional offshoot of English pale ales into a style all their own as well as a distinctive celebration of our homegrown beer culture. This kit is similar to our Extra Pale Ale but is more aggressively (some might say insanely) hopped. Engineered to be an alpha-acid delivery vehicle, this kit is sure to please lovers of the humulus lupus and freak out squares.

Tongue Splitter
Extract kit from Northern Homebrewer, Milwaukee, WI

Target OG: 1.045

Malt 1: 6 lbs Pilsen malt syrup (60 mins)

Adjunct: 1 tsp Irish Moss (15 min)

Grain 1: 0.5 lbs Dingemans Caramel Pils
Grain 2: 0.5 lbs Simpsons Caramalt

Hop 1: 0.75 oz Summit (60 min)
Hop 2: 1 oz Glacier (15 min)
Hop 3: 1 oz Cascade (10 min)
Hop 4: 0.5 oz Cascade (2 min)
Hop 5: 0.5 oz Liberty (2 min)
Hop 6: 0.5 oz Cascade (dry hop)
Hop 7: 0.5 oz Liberty (dry hop)

Yeast: Wyeast 1332 Northwest Ale Yeast (65°-75°F)

Boiling Schedule:
Collected 3 gallons of water. Steep grains at 125°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Add Fermcap to reduce boil foam. Bring water back to a boil. Add Hop 1 @ 60 minutes, 2 @ 15, 3 @ 10, 4 @ 2, 5 @ 2, 6 and 7 dry hop two weeks prior to bottling.  Add Irish Moss with 15 minutes left in the boil.

Notes:
Primary temps were around 62-64. I’ll leave in the primary for about 3 weeks and then take hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. I’ll leave in secondary for about 2 weeks. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks.

My actual OG was 1.041.