thanks for the input everyone. That's why I chose the american ale yeast. I wasn't sure exactly what type yeast they use for american wheats, but they all seem to have more of a clean taste with a bit of citrus, instead of the weizen taste with cloves and banana.
That lemon basil idea sounds good! do you know if you have to use more/less per gallon of wort than with the lemongrass? Before I brewed it, I made a tea with all the additions in the same proportions and it seemed as though you have to use A LOT of lemongrass to get the flavor to come out (not to cost effective).
Anyone ever heard of sassafras bark being used? I thought a hint of the aroma and taste would be great for a summer beer