Three days into fermenting beer and getting really sharp, bitter flavors, will that mellow out?

I'm 3 days into fermenting my IPA in a Fermentasaurus under pressure (if it makes a difference) and I've just taken a hydrometer reading, all better than expected. The beer looks beautiful and hazy, smells great and tastes mostly delicious already.

However, there's a sharp, bitter afterflavor on it. Is this normal while it's fermenting for another few weeks, does that mellow out after a while?

The reason I'm asking is because I am ready to start dry hopping but I don't want to over-hop this beer if it's going to keep it's sharp hop burn already.

Recipe:

Malts (5.7 kg)

• 5 kg (74.1%) — Pale Ale — Grain — 6.5 EBC
• 700 g (10.4%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC

Other (1.05 kg)

• 700 g (10.4%) — Flaked Oats — Adjunct — 4.3 EBC
• 350 g (5.2%) — Brown Sugar, Light — Sugar — 15.8 EBC

Hops (335 g)

• 15 g (25 IBU) — Columbus 15% — Boil — 75 min
• 60 g (25 IBU) — Citra 11% — Boil — 10 min
• 20 g (12 IBU) — Columbus 15% — Boil — 10 min
• 60 g — Citra 11% — Boil — 0 min
• 40 g — Centennial 10% — Boil — 0 min
• 20 g — Columbus 15% — Boil — 0 min
• 60 g — Citra 11% — Dry Hop — 3 days
• 40 g — Centennial 10% — Dry Hop — 3 days
• 20 g — Columbus 15% — Dry Hop — 3 days

Yeast

• 2 pkg — White Labs WLP007 Dry English Ale