Looks to me that you did everything right to get a very fermentable wort. I would expect that beer to finish at 1.010 to 1.012.
Have you calibrated your thermometer? Perhaps the thermometer is off and you actually mashed higher. That would explain the high finishing gravity. I would check that first.
The good news - the beer tastes good - so, no harm, no foul.
"You can't drink all day if you don't start in the morning."
Kegged - Where's Waldo Amber Ale
Dry peppering - Jalapeno Wheat
On the fruit - Currant Wheat and Huckleberry Wheat
Primary - FUBAR Weizenbock and Accidental Dunkelweizen
Hops - Centennial, Nugget, Mt. Hood, Cascade, Willamette, Magnum, Chinook