Your other option is just to throw all your hops in at flameout and do a hot whirlpool. You will max out at ~100 IBU no matter what, but whirlpool IBU's tend to be less harsh than a 60-minute addition (to my palate, at least - I'd love to see Marshall tackle this one some time). You still get that massive flavor blast from the big whirlpool charge. This is a nice approach for those massive IPA's where IBU's don't matter since you're going to max it out anyways.I agree wholeheartedly that if you want to get the most out of your hops, just skip all the boil additions except an initial 60-minute addition for your IBU's. The rest will give you the most bang for your buck in the whirlpool.
I'd go 70 IBU's from your hop shot at 60 minutes, 4-6 ounces of each hop in the whirlpool and 2-3 oz of each in dry hops.
+1. For an IPA (regardless of what the brewery's schedule might be and how it might work on your system) this procedure is really hard to beat in terms of controlling the bitterness and pumping a ton of flavor and aroma into the beer. Lots of ways to do it though.
Agreed. earlier comment was focused on bittering. i wouldn't hesistate to try it this way.