based on the 168 grams and the liquids, can you figure out my hydration? Can you show your work as you use your hydration formula? I am sure others would like to see this as well. Thanks. (Please use the 168 grams per cup in your calculations)
Tom,
From a baker's percent standpoint, the dough formulation that you have been using is essentially the one as set forth below. In coming up with that formulation, I weighed out 9 fluid ounces of beer from a bottle of Shiner's beer. The weight for the 9 fluid ounces was 9.4444 ounces. For the water, I used a conversion of 8.12 ounces by weight for 8 fluid ounces of water. That is based on measurements that I have conducted in my own kitchen. To determine the amount of water in the beer, I used the generic data for a regular beer from NutritionData.Self.com at
http://nutritiondata.self.com/facts/beverages/3827/2. On that basis, the percent of water is 90.33%. I also used the data on alcohol for 9 fluid ounces of beer and, on that basis, the percent of alcohol is 4%. Since the expanded dough calculating tool (at
http://www.pizzamaking.com/expanded_calculator.html) does not have an entry for beer, I used another entry as a proxy because I wanted to show the percents of water and beer separately. For the Power flour, I used the 168 grams per cup, or 23.7037 ounces.
Based on all of the numbers given above, I arrived at a total dough batch weight of 39.14 ounces. For three dough balls, that would be 13.05 ounces, or roughly 13 ounces per dough ball. For a 14" pizza, the corresponding thickness factor is 13.05/(3.13159 x 7 x 7) = 0.08477. That corresponds fairly closely to a NY style crust thickness. If you decide at some time to make a different size pizza or to make a dough batch for more than three pizzas, you can use the above thickness factor value in the expanded dough calculating tool along with all of the baker's percents and other required entries.
Here is the dough formulation:
Pendleton Power Flour (100%): Water (21.4893%): IDY (0.67236%): Salt (0.8306%): Extra Virgin Olive Oil (2.009%): Sugar (0.29663%): Beer (39.844%): Total (165.14189%):
 672 g  23.7 oz  1.48 lbs 144.41 g  5.09 oz  0.32 lbs (5 fluid ounces) 4.52 g  0.16 oz  0.01 lbs  1.5 tsp  0.5 tbsp 5.58 g  0.2 oz  0.01 lbs  1 tsp  0.33 tbsp 13.5 g  0.48 oz  0.03 lbs  3 tsp  1 tbsp 1.99 g  0.07 oz  0 lbs  0.5 tsp  0.17 tbsp 267.75 g  9.44 oz  0.59 lbs (9 fluid ounces) 1109.75 g  39.14 oz  2.45 lbs  TF = N/A

Note: Dough is for three 14" pizzas; the corresponding thickness factor = 0.08477; no bowl residue compensation
As you will note, if you add the percents of beer and water, you will get a nominal value of 61.33%. However, if we use only the water content of the beer and add that to the water that is otherwise used to make the dough, we get a total water content of (0.9033 x 9.44) + 5.09 = 13.6172 ounces. That is a "true" hydration value of 13.6172/23.7 = 57.46%. If we also assume that the alcohol in the beer has a "hydrating" effect on the flour (I don't know if that is true or not), then the "effective" hydration becomes [(0.9033 x 9.44) + 5.09 + (0.04 x 9.44)]/23.7 = 13.995/23.27 = 59.05%.
Since you have been using many different beers that may have different weights for 9 fluid ounces, and possibly different water and alcohol contents, the numbers given above will differ somewhat. However, I don't think that the numbers will change materially in such a way as to affect your results. For your purposes, and since the expanded dough calculating tool does not have a beer entry, you might just use a hydration value in the tool of 61.33%, or simply 61% to use a round number. However, the actual hydration value will be closer to around 5859%.
To show you how the dough formulation looks if we just use 61% hydration in the expanded doujgh calculating tool, we get this:
Pendleton Power Flour (100%): Water + Beer (61%): IDY (0.67236%): Salt (0.8306%): Extra Virgin Olive Oil (2.009%): Sugar (0.29663%): Total (164.80859%):
 673.36 g  23.75 oz  1.48 lbs 410.75 g  14.49 oz  0.91 lbs (9 fluid ounces of beer and 5 fluid ounces of water) 4.53 g  0.16 oz  0.01 lbs  1.5 tsp  0.5 tbsp 5.59 g  0.2 oz  0.01 lbs  1 tsp  0.33 tbsp 13.53 g  0.48 oz  0.03 lbs  3.01 tsp  1 tbsp 2 g  0.07 oz  0 lbs  0.5 tsp  0.17 tbsp 1109.75 g  39.14 oz  2.45 lbs  TF = N/A

Note: Dough is for three 14" pizzas; the corresponding thickness factor = 0.08477; no bowl residue compensation
Peter