Anyway, the best way to solve the problem is to blend it with another beer. If it is extremely oaky then you might just add a little bit to a batch to get the oak level you want. Experiment in a glass before you go blending it 50/50 with something, or you might end up with 10 gallons of beer that is too oaky. You can brew another DIPA, an IPA, or PA to blend it with. It could be really nice with an Imperial Stout too, or lots of other styles depending on how much you need to add to get the oak level you want.
Let us know how it works out.
Some of the oakiness will fade with time but I would blend a non-oaked beer with it to the level of your liking.
I would avoid using American oak next time, or use it sparingly. It is much stronger than a French or Hungarian oak (oakier?).