I don't FWH anymore, but if I did, they would be in the first wort for about 15-20 minutes before bringing up towards a boil. Then leave them in, yadda yadda. As far as IBUs, science has proven that you get more IBUs out of FWH than conventional bittering hop additions, and that the flavor difference is almost imperceptible or perhaps just a tad bit more bitter than a standard bittering addition. There was an excellent experiment run by Basic Brewing Radio that you should listen to if you haven't where this was all tested and tasted. The experiment was done alongside the mash hopping technique as well. The experiment proved also that you get a handful of IBUs (like the equivalent of a 10-minute boil) from mash hopping, and very little flavor and aroma, which basically debunks the benefits of mash hopping, unless perhaps you have a huge amount of hops to waste and don't like the flavor of hops too much. That being said, I might give it a try sometime since I do have a ton of old hops to waste.