I've used that yeast. I don't recall it quitting early. I think you got what you're going to get. I would have thought you would have finished lower (low 20s maybe), but maybe your temps were off or maybe it wasn't as converted as you thought. There was a whole different thread about how shorter mash times can limit fermentability.
Pull some off, put it on a stir plate, pitch some fresh yeast, keep it warm, and see if the gravity changes. Basically a fast ferment test.
If the beer is still fermentable, maybe a fresh pitch or a different strain will help it finish. If it isn't, you're done. Age it, and see if the sweet edge settles down.
Chewy is good, as long as there are enough hops there to keep it from being cloying.