OK - Here's my cipherin' for ya Mark....
If you start with that recipe you got from my build with a riser length of 16" and total stack of 0.440 for a 68" bow and cut the length down to 64", and using the equation Dave provided (he's a real engineer, I'm just a number crunching biologist
), you'd need a stack of 0.430.
new stack = [(26 - 24)^(1/3)]*0.440 = 0.430
That should give you 63# @ 28". The same bow would probably pull about 60# @ 27".
bjansen posted a stack calculator here a while ago
http://tradgang.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=125;t=007699;p=1#000000 Inputting 0.430 stack and 60# into the stack calculator estimates a total stack of 0.453 to hit 70#.
Now that is with the design I used in that build and if you add more tapered laminations, change the length of the riser, or change the limb width, things will change. (I used 1.25" wide from fade outs to 18" from the center of the bow, then tapering to 1/2" at the nocks).
Also, the amount that you round over the edges of the limbs will have an influence on your final weight.
I'll generally try to overshoot my intended weight by a little. Once I've cut the limb profile, I'll get a string on it. If it's more than 5 lbs above draw weight, I'll sand the edges of the limbs to knock a little more weight off and then stop when I'm about 5 lbs over the final desired weight knowing that I will lose at least 3-5 lbs just knocking the edge off the corners of the limbs.
I've gotten to where I can be within a couple lbs of a desired draw weight with the design in that build along. However, my next bow I'm planning to build, I will be adding some more tapered laminations and decreasing the width down to 1 1/8". So it's kind of experiment. Once you've got that first one done, you can get a much better guess as to appropriate stack on you next one as long as you keep everything else the same.
Even the professionals miss their desired weight from time to time and those are the stock bows you see on their web sites and the bows they bring along with them to shows.