Rasins flavor

I just secondary my first all grain beer, a Phat Fried Weizenbock. I'm sure that I held my mash temp within on to two degree of the directions, and my SG was right on. But when I tasted it after putting it in the secondary, it had a strong raisin flavor. Almost like some quads I have had but stronger. I have made the extract version and do not remember this flavor when I brewed it. I did leave this one in the primary for two weeks, but I would not think that would cause the strong flavor. I'm not too worried about it because I’m sure that it will age out. I am just curious if anyone else has had this same experience with Phat Fried AG version?

Prost

Recipe have any Special B in it?

Oxidation can cause a raisiny flavor, as can dark crystal malts.

No Special B, but it did take 2# of chocolate malt.

Briess Crystal 80 is known for a raisin flavor. (Don't know if you used any or not).