Rotten Fruit flavor

Ok I brewed this beer, it is supposed to be an extract version of BierMunchers OktoberFAST clone. The recipe is:
Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract (3.0 SRM)
2.00 lb Caravienne Malt (22.0 SRM)
1.00 lb Caramel/Crystal Malt - 40L
0.50 lb Caramel/Crystal Malt - 20L
0.75 oz Tettnang [5.00 %] (60 min) Hops 5.8 IBU
0.50 oz Tettnang [5.00 %] (45 min) Hops 3.5 IBU
0.50 oz Tettnang [5.00 %] (30 min) Hops 3.0 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Est Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.41 %
Bitterness: 23.2 IBU
Est Color: 12.6 SRM

The local HBSS was out of the correct grains and I forgot to write down what he gave me and also its supposed to be a half pound less extract(recipe adjusted) but I had the extra and figured more ABV cant hurt. So it sat in the fermenter for 4 weeks at 65-69 degrees. I bottled it at 4 weeks and naturally tasted some, it had a good nose that quickly gave way to an overpowering rotten fruit flavor. I bottled it, a bit disapointed but knowing it probably would fix itself with age but I bottled a few small bottles as a test to see if it is getting better or if I should try the batch over again.

So tonight at week one, I know im kind of impatient but I want to get another brew rolling this weekend and this decides what I brew...I cracked one open, it tasted slightly better hell it even reminded me of the Sam Adams but still gave way to the "rotten fruit" flavor.

Another beer I brewed(canned mexican cerveza) had the same flavor but not as bad so we drank it all. So any ideas on what this flavor is? I read it may be oxidation?

Thanks for the replys

At what temp did you pitch the yeast?

"Rotten fruit flavor" doesn't sound like oxidation at all. Usually, that would come more from stressed yeast. At 65-69 degrees, though, that shouldn't be an issue at all. I'm stumped. At 75-80 degrees, I'd expect this but not at fermentation temperatures.

How long did fermentation take? Was the temperature of the wort/beer 65 degrees the entire time?

Sorry for late responce I got very busy this past weeks. Yes it was at 65-68 the entire time. I was away from the house for the first week of fermentation but It had reached it's FG after one week, and I was told the airlock only bubbled for about 2 days... So im assuming fermentation went rather quickly.

If you've got a similar problem with 2 different beers, I am guessing there's a sanitation problem somewhere. I made the Oktoberfast extract version and it came out good. I used amber DME and a different grain schedule of only 1.25 lbs. OG was 1.064, FG was 1.013. Maybe someone else has another idea.