Yeah that's brix. It certainly fermented a bit, but yes not much. I'm not totally sure the crystal would've got us that far along though. Also, it's not likely we cooked extremely hot. Maybe if our thermometers were off we could've been pushing 170 without realizing it.
As an added curiosity, we bottled this 3 weeks ago and not even a touch of carbonation (from priming sugar). This makes me think that somehow the yeast died. Although I dont know how this could've happened given the fact that it did ferment a little and the second (weaker) half of the parti-gyle seemed to ferment adequately.