IPA-too bitter???

[NicoleBrewer]

Last week I brewed up an IPA. The recipe is as follows:

10 lbs maris otter
1 lb crystal 20L
1 lb munich

.5 oz simcoe (60 min)
1 oz ahtanum (30 min)
.5 oz amarillo (30 min)
.5 oz ahtanum (15 min)
.5 oz amarillo (15 min)
1.5 oz simcoe (1 min)
1 oz amarillo (1 min)
.5 oz ahtanum (1 min)

Wyeast 1056
1 tsp gypsum in mash
1 tsp gypsum in boil

Ive read countless times that you cant tell much about the finished results by tasting the wort, my only concern is that it was very, very bitter. I love hoppy beer but this seemed a little extreme. Will it mellow out as it ferments?

 

[Johnnyhitch1]

Co2 from fermentation will scrub out IBU's, also when ethenol is produced and sugar content lowers it will balance out that sharp hop bite.
Furthur conditioning might also be needed after bottling if to bitter aswell.

The only thing i take away from my boiled wort is aroma, hop presense(aroma) and grain flavor (how my bill affected taste).
Its a pot of bittered sugar water, not much i expect from my wort besides that.

 

[NicoleBrewer]

thanks! that makes me feel a whole lot better.