Unless you were making a very bitter beer to begin with, the difference in hop utilization probably isn't much above the threshold of perception. For pale industrial American lagers the threshold of perception is about 5 IBU - i.e., you can't tell one is more bitter from another unless there is a difference of 5 IBU or more. And that's for flavorless "beer" (Bud etc). If you managed to increase your utilization by 10%, your original recipe would have to specify 50 IBU for you to have a chance of noticing an increase in bitterness.
Unfermented wort always tastes more bitter than I expect to me as well. RDWHAHB!
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)
pujwI HIq Mild Ale
KPA Khitomer Pale Ale