Help - Too much rosemary in rye IPA

I've got a rye IPA with chinook, cascade, galaxy and wlp007 on day three of ferment, og 1.064, 50 litres in ferment. I put in four sprigs of rosemary at flameout as I was hoping to get a slight pine like flavour. Has ended up being a pine tree with a mint farm overdose aroma and a really bitter flavour. I'm hoping the ferment will get rid of some of this. Have anyone got any suggestions to compensate for this? All I can come up with is a Double dry hop and possibly Blending with a malty pale ale.

You don't really know how it's going to taste until you get a fully fermented sample. All the hop aspects of the beer--bitterness, flavor, aroma--will fade with time. No idea how rosemary ages, though.

The simplest thing is to dilute it by blending with another beer, as you suggest. I would not recommend adding anything (the double dry hop suggestion) at this point. You can't undo that in case it goes wrong, and it's unlikely that doing more will solve a problem that basically stems (pun intended) from too much stuff in the first place.

Rosemary is mostly aroma, some of that will blow off in primary. Meanwhile, a month in bottles turned my weird ginger beer into an amazing ginger beer. Give it some time.

Blending could be tricky with this because your flavor is going to change a good bit by the time you finish another batch for blending. I vote to just ride it out. You'll know better what it's gonna do once it's finished and a few extra weeks in the fridge helps most beer problems so don't worry just yet.