Welcome to the forum!
Your problem sounds just like chlorophenol, which is an off-flavor that comes from the chlorine in municipal tap water. Are you using city water? If this is the case, to prevent this in future, you need to add 1/2 Campden tablet (also known as "sulfite" or "metabisulfite"), crushed, for every 5 gallons of water, before the water touches any malt. Chlorophenol is a common off-flavor in beers that used chlorinated water.