Bitter After Taste on Rye PA

I am getting a distinguished bitter salty after taste on my rye pale ale. Its a clone of Terrapin's. I have my suspicions that it may be the tap water as this is the first batch at my new house so obviously it could be the pipe, water heater, etc but before I damn the water I want to rule anything else. Any other thoughts after looking at the recipe.

Terrapin Rye Pale Ale 5G AG - American Pale Ale
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Batch Size: 4.969 gal
Boil Size: 6.187 gal
Boil Time: 75.000 min
Efficiency: 70%%
OG: 14.0 P
FG: 3.6 P
ABV: 5.5%%
Bitterness: 37.5 IBUs (Tinseth)
Color: 7 SRM (Morey)

Fermentables
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Name Type Amount Mashed Late Yield Color
Briess - 2 Row Brewers Malt Grain 7.700 lb Yes No 80%% 2 L
Briess - Munich Malt 10L Grain 1.200 lb Yes No 76%% 10 L
Briess - Rye Malt Grain 1.200 lb Yes No 76%% 4 L
Briess - Victory Malt Grain 8.000 oz Yes No 73%% 10 L
Honey Malt Grain 7.000 oz Yes No 80%% 25 L
Total grain: 11.037 lb

Hops
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Name Alpha Amount Use Time Form IBU
Fuggles 4.8%% 0.500 oz Boil 35.000 min Pellet 6.8
Kent Goldings 5.6%% 0.500 oz Boil 10.000 min Pellet 3.5
Kent Goldings 5.6%% 0.500 oz Boil 25.000 min Pellet 6.7
Cascade 7.3%% 0.600 oz Boil 0.000 s Pellet 0.0
Nugget 12.0%% 0.500 oz Boil 60.000 min Pellet 20.5
Centennial 9.5%% 1.200 oz Dry Hop 0.000 s Pellet 0.0

Misc
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Name Type Use Amount Time
Gypsum Water Agent Mash 1.000 tsp 60.000 min
Irish Moss Fining Boil 1.000 tsp 20.000 min

Yeast
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Name Type Form Amount Stage
WLP001 - California Ale Yeast Ale Liquid 2.367 tbsp Primary

Mash
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Name Type Amount Temp Target Time
Infusion 3.449 gal 177.416 F 154.000 F 60.000 min
Final Batch Sparge Infusion 4.236 gal 181.705 F 165.200 F 15.000 min

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Looks like a sane beer recipe to me. Get your water tested through ward labs. Does your new place have a water softener? That could be adding excess sodium levels. High sulfate levels would accentuate hops too. Best to find out what you're working with, or start with distilled or RO water and build from there.