My Braggot Tastes and Smells Horrible!

[KorbinWaters94]

Hello everyone! I recently started a braggot (mead made with grains and hops). I started the batch on 11/16, and it burned through the fermentation insanely fast. I was degassing and adding nutrients after 48 hours (standard practice with mead) and noticed it felt a little warm. I checked the temp and it had jumped up to 81 degrees! I quickly got it in an ice bath and cooled it down to 68 degrees. Now the fermentation appears to be nearing completion (i don't have a gravity reading yet), but it has developed a horrible smell and flavor that I can only describe as overly bitter skunky hops. It is so unpleasant it nearly made me gag. Without getting into too much detail about my process, the only thing i could think that could have went wrong is some of the hops may have made it through the strainer into the brew bucket. I also chilled my wort with the hops still in it, but the smell didn't develop until day three of the ferment. Other than during the boil, it has not been exposed to light, but my kitchen does have flourescent light. This is my first forray into any type of beer making, and I'm worried that my batch isn't salvageable. Will this flavor dissipate? If not, what can I do to save it?

Below I have listed my recipe:

· 12 gal Spring Water

· 25 g Lavin ICV-K1-V1116 yeast

· 31.25 g GoFerm

· 10.55 g Fermaid O (66% reduction based on percentage of sugars from grain)

· ≈15 lb buckwheat honey (caramelized)

· 13.25 lb (6.01 kg) Belgian Pale Ale Malt

· 1.5 lb (0.68 kg) flaked oats

· 0.75 lb (340 g) roast barley

· 0.75 lb (340 g) chocolate malt

· 0.5 lb (227 g) black malt

· 0.5 lb (227 g) 120°L crystal malt

· 1.0 oz (28 g) Nugget pellet hops, 13% a.a. (60 min)

· 1.25 oz (35 g) Willamette pellet hops, 5% a.a. (25 min)

· 1.5 oz (42 g) unsweetened cocoa nibs (15 min)

· 2.5 oz (71 g) Belgian bittersweet chocolate (15 min)

· 1.75 oz (49 g) Willamette pellet hops, 5% a.a. (10 min)

· 2.0 oz (57 g) ground Sumatran coffee (flameout)

· 2.0 oz (57 g) cold brewed Kona coffee (secondary)

· 2 spirals medium toast American oak soaked in Bourbon (secondary)