High FG in my Dubbel... why?

[The Conrad]

here is my recipe, tell me why my current FG is so high... last time i used this yeast it fermented from 1.090 to 1.013 in 4 days, this time, 1.074 to 1.022 in 14days... just racked to the secondary... whats up with this? or am i jsut impatient?

Partial Mash. Mashed at 155-159 for 65 minutes.
Starch conversion test confirmed conversion.

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.00 lbs. Alexander LME - Lager
1.00 lbs. Alexander LME - Wheat
4.00 lbs. Belgian Pilsner
1.00 lbs. Biscuit Malt
1.00 lbs. Munich Malt (2 Row)
0.50 lbs. CaraMunich 40
0.13 lbs. Roasted Barley

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Styrian Goldings Whole 4.20 17.2 60 min.
0.50 oz. Styrian Goldings Pellet 4.20 2.5 15 min.
1.00 oz. Hallertauer Whole 3.80 4.2 15 min.

 

[Sir Sudster]

I need some clarification. Did you use the same recipe the last time you used this yeast. Were all conditions the same. PH, fermentation temperature, did you use a starters ....