I have brewed a number of ales which have all turned out delicious, and recently I attempted my first Pilsner (92% Pilsner malt, 8% flaked wheat) which did not turn out how I expected. There is a prominent off-flavor, it tastes mostly like butter scotch but I can't quite put my finger on it. After the boil I chilled to room temperature and pitched Wyeast Bohemian Lager at room temperature then brought my fermentation chamber down to 55°F.
9/10/20 Pitch yeast at room temp, slowly bring down to fermentation temp 9/10/20 1.056 55°F 9/13/20 1.027 60°F (diacetyl rest) 9/14/20 1.013 60°F 9/19/20 1.011 35°F 9/29/20 1.011 35°F (transfer to keg and add fining agent)
Looking at the numbers above, where did I more than likely go wrong?