It's funny you bring that up because according to Stone this beer is 45 IBUs, but playing around with the calculations, boil sizes and SG of the wort, I still get much higher than that. Doing a full boil (which I'm sure is what Jamil used) I get around 85 IBUs. If you want to cut down on bitterness but keep aroma and flavor, I would cut the first 2 hop additions in half (assuming a full boil.)