Of the 60/30/1 minute kettle hops addition, which hop step was actually added, and which was missed in the wort boil? It sounds like your hop water was all about alpha acid extraction - so not sure which part of the 60/30/1 addition you were trying to make up. That 60/30/1 kettle addition is a blend of bittering and aroma hops additions. Regarding your brix - brix is a TSS reading, and will read all solids, whether they are fermentable or not. Can you do a forced quick fermentation (500ml?) that will tell you where you will end up approximately. From the name, it sounds like the recipe has a good percentage of Rye, what was the percent of the grist? And 85% Efficiency is quite high - how is this being calculated?