Your calculated bitterness is somewhere around 25 IBU for a gravity of around 1.041. This would put your BU:GU ratio around 0.61 which should not be a terribly bitter beer.
That being said, if your FG is pretty low this would accentuate the bitterness. Likewise, if your water is high in sulfates, the beer will finish with sharp and dry, again accentuating the bitterness.
How fast you cool the wort is also a big factor. If you are cooling fast, your perceived bitterness will be lower because the isomerization of the hop oils is halted upon cooling below around 170F or so. Dry hopping can add to increased perception of bitterness, but I don't see a great amount of hops going in which would tip the balance.
The last thing that might be occurring is the extraction of tannins from the grains. What was your mash out temperature and mash pH reading when you separated the wort from the grains? Tannins can leave a mouth drying, almost puckering sensation at the finish when present
So that leaves potentially miss weighing some of the early hops (it is possible), taking a very long time to chill the wort (if this is part of your process), or one of the packages of hops was grossly miss marked (pretty unlikely). Maybe someone will come up with something that I missed if these fall far from the mark.