There are a few things that go into attenuation, not just yeast strain. Mash temps, ingredients, etc, all play a part. I would assume with a FG of 1.022 that the beer also had a higher mash temp, and had darker crystal and other less fermentable ingredients.
Mash temp was a pretty consistent 153ºF, but it does have 9% crystal malts. That may be it.
Believe it or not, 6 days later and the gravity has dropped 3 points to 1.019. Total time in primary is now a day shy of 4 weeks. What a lazy yeast... I'm going to swirl it slightly, let it sit another 3 days, and check again.