Help me identify source of licorice flavor in my RIS

A while back I brewed up a big thick RIS...

OG: 1.103
FG: 1.028
IBU: 85
SRM: 52

13.5# 2-Row
3# DME
1.5# Brown Sugar 6%
1# Naked Golden Oats 4%
1# Crystal 80 4%
1# Roasted Barley (Muntons 470-560L) 4%
8 oz Chocolate malt (Briess 350L) 2%
8 oz Pale Chocolate (Crisp 200L) 2%
8 oz Black Patent (Simpsons 500-600L) 2%
8 oz Victory 2%

I didn't get the best efficiency so I added the brown sugar, unfortunately it still finished a bit higher than expected.

Its a great beer, really chewy, chocolaty and roasty, the only gripe I have is a fairly prominent licorice flavor that lingers in the finish. I have tasted this in many commercial examples, and though it's not bad, it's just not what I want - at least not at this amount of flavor. What grains/percentages in this bill lend themselves to produce this licorice flavor? Any help is much appreciated!

What were your yeast and fermentation temps? How old is this beer?

All I can think of is that maybe roasty malt + fruity esters (warm fermentation) = licorice.

The beer is still fairly young. I brewed it up about a month ago. I fermented with a 007 yeast cake in a temp controlled chest freezer @ 68 degrees.