Too bitter or hoppy for what? Those are subjective measures, so it's like asking "how long is a piece of string?"
+1 million. "Too hoppy" is entirely subjective.
Assuming a 5-gallon batch, I calculate the IBUs for your pale ale to be around 84-ish if you bitter with Centennial, or hit the ceiling of ~90 IBUs if you use Simcoe. Either way, that is quite bitter, but will balance the malt which would be strong in 5 gallons. If doing 6 gallons or more, the IBUs will come down proportionally. In any case, it will be on the bitter end of the style, more like an old-school American IPA.
Same hops in same percentages using less malt will result in hitting the ceiling of about 90 IBUs no matter what. I keep saying "ceiling" because there is only so much isomerized alpha acid that can physically stay dissolved in the beer after the boil and fermentation -- you can end up with 100-something IBUs in the wort, but the yeast will pull a lot of this out during fermentation so you'll pretty much never exceed 90 IBUs.