Rye malt has that intense spicy bite, and that's most likely what you're tasting. It will settle down in a few weeks if you give it time. In your next batches, try a 5% addition on the grain bill and see how that does for you.
My favorite solution to the rye bite is using flaked rye instead of rye malt. It's much less harsh on the tongue. I use a pound of flaked rye on my RyeIPA and it comes out with just this subtle bit of rye spice. Much more sweet and subtle.
Beer so good, it's frightening.
2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.