I agree about the roasting times/temps. That seems like an unusually low temp and a really fast roast. 16 minutes is more like a coffee bean cycle, except of course the temps would be much, much higher. In my experience you want most cacao bean temps, depending of course on the bean, to rise up into the 260º to 290º range. And you want them at that temp, again depending on the bean, for 20-40 minutes. Yes, that's a wide range of times and temps, but your own efforts fall outside of anything I've generally see work well.
As for Brazilian beans I don't know if the ones I've worked with are the same as the ones you have, but I would consider starting at a much higher temp (300º with hi fan if you're using a convection oven), leaving it there for 5-8 minutes, and then dropping the temp to somewhere in the 270º-280º range for another 25 minutes or so. If you find that you are losing too much of the bean's "personality", then lower than second phase by 10º or so and try again. With really bright beans (Madagascar, etc) you have to tread more carefully with the heat, but I find that the beans with less bright and/or citrusy attributes can often handle a fuller roast without losing their unique notes.
Also, I've found that while many beans conch out well within 24 hours, there are others that really benefit from a second day in the grinder. A small number even require a third, but in my opinion that's rare. (Tip: conching/grinding temps will often increase significantly in small grinders as you add more nibs. In my Premiers I've seen differences of as much as 25º with 6lbs vs. 3lbs. So if you're testing a bean keep those grind quanitities the same to decrease your conching variables.)
That having been said, a problem with astringency might also suggest a chalkiness, because the two are somewhat similar. That can sometimes occurs when the grind is not quite right. As those of us who use them know, stone grinders (especially the small ones) do have their limitations. Although there seems to be an increasing trend to forgo pre-grinding, I still think it helps, especially with smaller grinders. And of course you'll want to make sure that your stones are not sitting too loosely on their grinding plate.
OK, that's what I've got. Good luck and let us know how it goes!