Chocolate malt update plus hydrometer revelation

First, I tried to take a gravity reading of the malt syrup we used to make chocolate malts, but it was apparently too strong for the hydrometer. I would guess the gravity was somewhere around 1190, but that's assuming a linear relationship between the graded part of the hydrometer and where the hydrometer was actually floating (sorry if that didn't make any sense).

Also, while trying to take the reading I discovered that our hydrometer is calibrated to 60°F, not 68°F, which, combined with the fact that our hydrometer is off 3 gravity points, could explain why we're always low on our target gravity. The lesson? Don't assume your hydrometer is calibrated to 68°F!