I have two different hopping schedules for my IPA's. I use 1/3 FWH, 1/3 at 60-min from Chinook, Columbus or Nugget, and 1/3 from late additions when I want a solid bite from the bitterness. Or I just use an insane amount at flameout with a long hop stand and no other boil additions. That gives a smoother bitterness, and massive hop flavor and aroma. The former is close to commercial West-Coast IPA's, but tends to leave me wanting more hop flavor. The latter drinks like an APA on steroids - like drinking hop juice, but without the enamel-stripping bitterness.