IBU 245...too hoppy?

I brewed an IPA yesterday and its IBU was estimated to be 245. Here's the recipe:

1 lbs caramel 80L (steeped for 30 mins)
9 lbs amber dme
4 oz german magnum (60 mins)
4 oz cascade (15 mins)
2 oz willamette (4 mins)
Wyeast 1335 British Ale
Irish moss & yeast nutrient

Is there such a thing as too hoppy? I love hoppy beers, but I'm afraid I overdid it. But, since I've gone this far I'm considering dry hopping with 4oz of centinneal. Any thoughts or comments?

I think your tongue is going to fall out.

That's a lot of Magnum 60 minute hops...it's gonna be bitter. My Sierra Nevada Clone has .4 oz of Magnum 60 min.....and that's for 10 gallons.

Magnum is usually around the 14% range. Seems like way too much bittering hops. Interested to see if it works though....you may have invented a new style IIIIPA