First of all, I didn't really plan to make a beer with IBU above 100... I popped the hops into the calculator and it came out about 85. So, after the brewing the beer I was going over the printed out recipe, and found that the hops schedule was not reflecting the reality... I recalculated the IBU according to my steps, and it came out as 120 (that is what happens when you put Magnum and Columbus at 60mins of boil).
Anyway, I'm not against hops, and I love hoppy IPAs and DIPAs with tons of hops (I'm a hophead and an addict, I know). However, I've read that a human won't be able to taste bitterness of IBU above 100... In other words IBU 100 and IBU 150 would taste the same... Is it the case?
Will it be bad? Can I neutralize the over-bitterness with any additional ingredients into secondary like oak cubes, maltodextrin, caramel or crystalized honey? Or I just should not worry about it and just enjoy it like an extra bitter IPA?
PS. I am documenting every single mistake I make, and so far in 7 batches I didn't repeat any of them twice.
PPS. It was supposed to be an DIAP/IPA with 7.5 ABV, 80 IBU, and 20 SRM.