Well, I read the entry, and have a few ideas as to what may be going on. These are all just guesses as I have not tasted it, so take them with a grain of salt.
First, you did not do a partial mash as described in the blog. A partial mash controls the temperature at about 150 deg F for about an hour, then rinses the resulting sugars in a thorough manner. A steep severely limits which grains you can use effectively, and several grains on the bill are normally used for mashing. Just steeping these grains may add some husky (maybe grassy to some) flavors, and likely some starch.
Not sure why you added some rye to the steep, and then boiled some. With the exception of a decoction mash (a somewhat advanced all-grain method) you don't boil the grains. More importantly, you would have wanted them in the mash (or steep, but malted barley is one of the ones that really should be mashed).
Galena is a very high alpha hop (the bittering component). I would have used something lower alpha acid and something with a spicy/earthy nature. Some hops can be associated with a grassy flavor, but I believe it has more to do with the time of addition, the type of hops (whole or pellet), and the amount of removal during fermentation, that affect this flavor.
The lack of a honey character is the biggest mystery to me. You added it at about the high point of fermentation, which should guarantee a big honey character. The fact that you diluted it in less water is a non-issue.
I do hope it gets better for you. The grain issues are unlikely to age well, but if the issue primarily related to the hops, well, those tend to mellow with age.
Other than that, I don't know...
Any chance you'll drive several thousand miles to share one with me