The original gravity was 1.051, it was a extract brew, 100% pilsner liquid malt extract from morebeer. I racked off the trub after letting it settle for 3 hours. I did pitch at 60 degrees which I now know is not good. The other thing I now know I did wrong is I added all of wort from the starter rather than pouring of most off the liquid.
That right there is you problem.
That's not it. I start every lager that I make at 16C/61F before dropping the temperature slowly to 13C/55F, and I never get isoamyl acetate. There's zero need to ferment a lager below 13C. The use of Saccharomyces pastorianus in brewing is the result of selective pressure placed on mixed Saccharomyces pastorianus and Saccharomyces cerevisiae cultures at 13C/55F, which is the year-round temperature below the frost line.
I know that there are many folks who do use that method successfully, I am trying to give him a simple method that works for a great majority of us lagering brewing folks here on the forum. I have been brewing lagers for 15 years and have never gotten isoamyl acetate by pitching cold. I also brew commercial lagers that are distributed across two states using this method (though, at a much larger scale) and it is a tried an true method that works.
Mark, I'd love to have your deep understanding of microbiology and chemistry and I hope to hire a guy someday who has that knowledge but for homebrewers the method I have described works.