rubber...yum

so I've got an amber ale thats been in bottles for 3 weeks and I decided to try the first one tonight.
the first smell....rubber
the taste, bitter rubber
I have never had this bad of an off flavor in a beer. Fermented at 68F for 5 weeks in primary and then Bottled.

recipe follows


Brewer: Ian
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.92 gal
Estimated OG: 1.063 SG
Estimated Color: 13.1 SRM
Estimated IBU: 30.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 93.68 %
5.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.42 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 1.95 %
4.0 oz Roasted Barley (300.0 SRM) Grain 1.95 %
0.50 oz Centennial [10.00 %] (60 min) Hops 15.0 IBU
1.00 oz Cascade [5.50 %] (40 min) Hops 14.5 IBU
1.00 oz Saaz [4.00 %] (1 min) Hops 0.5 IBU
1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 12.81 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 20.00 qt of water at 162.9 F 150.0 F




Any help would be appreciated...hit all my numbers per the recipe, I cant think of where the rubber flavor came from (didnt taste of rubber at time of bottling)
my process is the same as my other beers that have turned out great...

Water hose and/or washers might be a likely culprit. Just a guess.

water came from gallon size spring water bottles. and I really cant think of when the beer would have been exposed to rubber washers except when in the bottling bucket for about 30 min...but all of my other beers that have turned out well have had the same contact.

Maybe phenols or chlorophenols? This is from Palmer.

Medicinal
These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.

Did you use a starter? Washed-yeast? I'm stumped.