Is your water like that out of the tap or are you diluting with RO? Either way,maybe look into adding a 1 tsp of gypsum/ 5 gal to bump the sulfate over 200ppm. For extremely bitter beers, the sulfate can go upwards to 350ppm. I had similar problems with making my hops stand out even though I was using a lot (so I thought). Once I dialed my water in using the correct so4/chloride ratio, I was making hoppy beers that I was proud of. Good luck!
Chocolate Milk Stout, Mocha Stout, Coconut Coffee Stout
Flander's Red, Blackberry Lambic, Raspberry Lambic, Vanilla Bourbon Imperial Porter