A science based means for adequate B&W Pepper determination

Science based Pepper level adequacy determination.

1st observation from Glen's video series: Many to most recipes fail to match the perceived pepper level of real KFC OR
2nd observation from Glen's video series: Glen seemed to best like the pepper level of the Dustin Recipe

Presumptions:
Black and White Peppers have a nominal Scoville 'Equivalence' of ~7,500 SHU
Cayenne Pepper has a nominal Scoville of 40,000 SHU

Knowns for Dustin's recipe when scaled to 200 grams of flour:
Black Pepper = 2.38 grams
White Pepper = 2.38 grams
Cayenne Pepper = 0.59 grams

Aggregate Scoville for Dustin's:
(2.38 x 2 x 7,500) + (0.59 x 40,000) = 59,300

Assumption:
59,300 becomes the target for Aggregate Scoville

Question:
How many grams of combined B&W Pepper alone will nominally match 59,300 Aggregate Scoville?

Answer:
59,300/7,500 = 7.9 grams of combined B&W Pepper (likely give or take a few 10th's of a gram based on Pepper lots/age/etc...)

Proposal: Simply call it 8 grams of B&W Pepper for ease of remembrance

Personal Observation: Too much White Pepper introduces a vaguely "muddy" tasting pepperiness with diminished 'bite'.

Guess as to optimal breakdown:
3 grams fine White Pepper
2.5 grams fine Black Pepper
2.5 grams coarse Black Pepper