The flavors you describe definitely sound hop related, and the nice thing about those is they are likely to mellow well with age (how long has the batch been bottled?) What was the alpha acid % of your fuggles? I understand they are usually in the 4-5 range right? If so, I wouldn't think that 3 oz would totally overwhelm the flavor. hmmm.. Loosing over 2 gals durring the boil may have concentrated the flavors a bit. The general rule is the bigger the volume of wort, and more importantly the lower the gravity of the boil, the higher the utilization of your hops will be. If you were doing partial volume boils when you were doing extract brews, you probably were getting much lower utilizations, and much less hop bitterness. Perhaps this accounts for your experience a bit (i.e. you are used to your brews being under hopped?) I dunno, but definitely waiting will help a bit.
Oh, and one more thing, you described your mash temps in the 148-150 range -- If you want a maltier tasting beer, malting a bit higher, in the 155 range, will yeild more unfermentable sugars, which will lend more body and sweetness to the brew. Chances are the lower temp mash yeilded a highly fermentable wort, which fermented dryer than the style may have called for (but there is the other side of the coin - more fermentables means higher alcohol % )