Where did my smoky flavor go?

I did the below recipe, and when I took my first FG reading attempt after a week, there was a really nice smoky flavor that was very obvious. After another week I bottled, and the smoky flavor was gone. What can I do to get the smoky flavor to keep through to the bottles?

~3 gallons of water in 5 gal pot.

Stepped at 155-160 for 20 minutes, temp stayed within range checked every 5 minutes:
4oz Chocolate
4oz Caramel 80L
8oz victory

Boil start:
6.6lbs Amber LME
2lb Amber DME
8oz Maltodextrin
1oz Columbus hops

Flavoring at 40 minutes and Aromatic at 55 minutes:
1oz each Willamette

Added to 2 gallons cold boiled water in primary.

Also, what do you suppose made the smoky flavor in the first place? I'm thinking the chocolate malt or maybe the LME scorched a little?

What yeast did you use? I understand some yeast, like WLP013, can throw off smoke-like esters.

It was Safale S-04, dry pitched.