[trapae]

So I just upgraded my system by adding a chugger pump and a whirlpool arm to my immersion chiller and want to try my house IPA using whirlpool hopping.  I'm not sure what is the best way to convert my recipe.  I tried just moving ALL of the hop additions (except bittering) to whirlpool (using beersmith) but the IBUs came out to >100.   Anyone have some good advice on the best way to do it?
The recipe is as follows:

Batch Size: 5.50 gal   Style: American IPA (14B)
Boil Size: 7.89 gal   Style Guide: BJCP 2008
Color: 7.6 SRM   Equipment: BTD-5.5
Bitterness: 66.5 IBUs   Boil Time: 60 min
Est OG: 1.064 (15.6° P)   Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)   Fermentation: Conical
ABV: 6.5%   

Ingredients
Amount   Name   Type   #

12 lbs 4.0 oz   Pale Malt (2 Row) US (2.0 SRM)
1 lbs 8.0 oz   Munich Malt - 10L (10.0 SRM)
9.6 oz   Caramel/Crystal Malt - 40L (40.0 SRM)   
0.7 oz   Magnum [14.0%] - Boil 60 min
0.5 oz   Centennial [10.0%] - Boil 15 min
0.5 oz   Chinook [13.0%] - Boil 15 min
1.00      Whirlfloc Tablet (Boil 15 min)
0.4 oz   Centennial [10.0%] - Boil 10 min
0.4 oz   Columbus (Tomahawk) [14.0%] - Boil 10 min
0.5 oz   Centennial [10.0%] - Boil 5 min
0.5 oz   Columbus (Tomahawk) [14.0%] - Boil 5
0.5 oz   Columbus (Tomahawk) [14.0%] - Boil 0 min   
0.5 oz   Centennial [10.0%] - Boil 0 min
0.5 oz   Chinook [13.0%] - Boil 0 min
2 pkgs   American Ale (Wyeast Labs #1056)-starter
2.0 oz   Centennial [10.0%] - Dry Hop 4 days
0.6 oz   Chinook [13.0%] - Dry Hop 4 days

Mash 152 for 60min

Thanks

[hopfenundmalz]

So the IBUs came out to 100+ calculated, is that a problem?

You will not know how the beer turns out until you do it with the whirlpool. From my experience, you will like the results. If you are worried about bitterness being to high, split the whirlpool additions. Half at flameout, half at 180-185F. The result will be less bitterness, but more oil aromatics left in the beer.

[HoosierBrew]

Great advice.  It's tough to quantify an exact conversion to whirpooling, because whirlpool methods, equipment, time and temp all figure in. +1 to half @ FO and the other half @ 180F for say 45 minutes. That'll give you a baseline to judge from for the next time, so take good notes.  I predict you'll like the results !

[trapae]

High IBUs aren't a problem, but to compare something I have brewed before to whirlpooling I wanted something close.  Splitting the amts at flameout and 180 sounds like a plan.