Looked up the attenuation properties of this yeast. The only thing I found says it's 78% so you'd expect the beer to finish at about 1.012 so 1.022 does seem too high. However, the carapils is a Dextrin malt so adds unfermentable sugars to your beer in order to improve mouthfeel. What temperature did you mash at? If you mashed quite high and also used dextrin malt you might have done with fermenting your beer.
I do think the above is unlikely, stuck mashes are problematic sometimes, I suggest give your beer a gentle stir to get the yeast into suspension and see if that makes any difference. If that doesn't work add a bit of sugar solution and try again. remember about using sterile stuff and don't splash, you don't want to introduce oxygen.