Couple of things. Always use Fresh Lemongrass.
The last couple of times I have brewed this, I've lowered the mash temp to 154-156 degree area. This dries the beer out in the ferment. A healthy pitch doesn't hurt either.
Finally, there is a definite difference in the time of year that you get the lemongrass. Taste it. If it's realy potent, cut back by 10-20%. And be sure to crush the lemongrass with the back of your knife. Trim the top down to where the lemongrass is about 14-18 inches long. Splitting it down the middle lengthways doesn't hurt either.
Finally, this beer takes 3-4 weeks to really mature. The lemongrass aroma will increase and the flavor will drop out a bit. If it tastes like ajax, give it another week to mature.
I'm going to do a fresh batch in the next couple of weeks, with the lemongrass we grew. It's an annual at this latitude, but super easy to grow.
BeerSmith Recipe Printout -
http://www.beersmith.com
Recipe: Rosie's Riveting Rye
Brewer: Sean Belden
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.061 SG
Estimated Color: 6.0 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US/Canadian (2.0 SRM) Grain 58.33 %
6.00 lb Rye, Flaked (2.0 SRM) Grain 25.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 16.67 %
1.00 oz Simcoe [14.00 %] (60 min) Hops 27.7 IBU
1.50 oz Hallertauer [4.80 %] (15 min) Hops 4.2 IBU
1.00 oz Hallertauer [4.80 %] (2 min) Hops 1.8 IBU
8.00 oz Lemongrass (Boil 15.0 min) Misc
8.00 oz Lemongrass (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 24.00 lb
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Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 7.50 gal of water at 170.5 F 158.0 F
Notes:
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