Just read about this in Strong's book and I admit I hadn't ever heard of it before. My initial impression was that it made sense inasmuch as the bittering is perceived as part of the finished beer, not the wort. Of course its not necessarily a stand-alone value because a big, dry beer vs a big sweet beer are going to show bitterness differently. Presumably the sweet will balance a higher bitterness, whereas the higher ABV of the dry one will accentuate the bitterness. So I suppose we should be looking at both and getting in a range that is acceptable on both ends. Better yet, it'd be nice to combine the two into a single simple formula. Somebody should really work on that.
First question, who has been doing this math and what sort of value ranges are you finding to be preferable?
Second question, how do you utilize both paramaters so you cover all the bases?
I have my ideas but thought I'd listen to others' opinions first since I really haven't mulled this over much.