So it has been two weeks in primary and this beer has already evolved into a pretty good tasting "Black Ale". The roast character is still very prominent but no longer unappealing as it smooths out. Reminds me to never judge the final product only one week into fermentation (and of course before carbonation). My neighbor thinks a long swim in my bourbon barrel would compliment the roast flavors and give it more time to mellow so I will rack the remaining 11G into my 10G Tuthilltown bourbon barrel. Also a friend who has brewed hundreds of batches (and works at my LHBS) says he has done 15% roasted adjuncts before and had it turn out wonderfully. Time will tell but I am definitely not giving up!