Mort, I have been enjoying some very nice IPA's this winter using Great Western 2 row and their Munich. I have been simply changing up the hops and enjoying them. My procedure has been using the higher alpha hop as the bittering hop, usually 2 to 3 ounces, or more, depending the alpha acid, as FWH. Then, heavily load up at 1 minute and again at 0, or just everything at 0. Oftentimes using the bittering hop and only one other. Then doing the usual whirlpool for 45 minutes or so. Also, a robust dry hop using the same 1 and 0 minute hop combo. My water profile is 300 plus sulfate and careful pH control. Nice color and mash low to dry it out more and it is pure heaven.