Unexpected Nuttiness in Fat Tire Clone

[MunichsBest]

I'm wondering if someone might be able to help me track down the cause of the unexpected nuttiness I had in the Fat tire clone I brewed. The original recipe I followed was the December one posted here: https://www.homebrewtalk.com/showthread.php?t=211830

Here is the recipe:
Fat Tire Clone (December):
5 gal, OG = 1.050, FG = 1.013
IBU = 19, SRM = 14, ABV = 4.7%

8# 10 oz. 2-row Pale Malt
1# Munich Malt
8 oz. Crystal Malt (80L)
6 oz. Victory Malt
0.4 oz. Target (60 min.)
0.5 oz. Willamette (10 min.)
0.5 oz. Goldings (0 min.)
Wyeast 1272 or Wyeast 1792 or WLP051 Yeast

Mash at 154F for 45 minutes. Ferment at 68F.

I couldn't get the proper Crystal Malt, Goldings hops, or the yeast so I modified and here is the recipe I used

Fat Tire Clone (December), modified:
5 gal, OG = 1.050, FG = 1.013
IBU = 19, SRM = 14, ABV = 4.7%

9# 2-row Pale Malt
1# Munich Malt
8 oz. Crystal Malt (135-165L)
6 oz. Victory Malt
0.4 oz. Fuggle (60 min.)
0.5 oz. Willamette (10 min.)
0.5 oz. Williamette (0 min.)
Safale US-05

Mash at 154F for 45 minutes. Ferment at 68F.
Did overnight chill method

In addition, my fermentation temp was probably higher than 68F, nearer to 72ish if I had to guess.

I understand there are a number of different things that could be causing this but I'm just curious as to what the source of the nuttiness was. My thought is that it is coming from the Yeast substitution and that the higher fermentation temp didn't help.

Regardless of the nuttiness, it still turned out to be a very good beer.

Thanks!

 

[atcsat]

Regardless of the nuttiness, it still turned out to be a very good beer.

Sounds like a win! Sorry, can't help but good luck!