My opinions... (ask 5 others and you will get 6 more opinions)
1.) I do not like the strategy of having the wort less than boil and above 170 for an hour... that is asking for off flavors. 10 to 15 minutes would be plenty.
2.) I would add charges at 10 minutes of boil, 5 minutes of boil and 0 minutes of boil, and see what that does.... the charcter of adding hops is differet depending on the time you drop them in... and I think you need a RANGE of character to get the full hop effect you are looking for. Adding a bunch at one shot, give you a limited range of hop character.
3.) Compare finishing gravity of your beer to your favorite beer. You may need to get your beer dow to 1.008 or below to get the mouth feel you are looking for. (get the body of the beer out of the way a bit so the hops shine through)
4.) your more hops idea is probably a good idea. I think you get everything out of the hops in about 10 to 15 minutes...once the stuff is in the wort, the green stuff is just taking up space. (again opinion) The hop stand you are doing at the end between boil and 175.... is a good thing, just not for an hour. No added benefit for going past 15 minutes, and there are some cons that make me wrinkle my nose at the idea.
I appreciate all the input!Concerning the hop stand
: I'm trying to find the link that details the results of a taste test experiment with hop stand duration as well as dry hopping. The gist was that the longer hop stands, I believe it was 60 or 90m, produced a lot more hop flavor than the shorter (30m) stand which is why I go for the long time. However, as you warned, I did just get an infection in a pale ale that underwent a long hop stand (although it could be coincidence rather than causation). I just googled it again and came across a claim that it's really at 170f and below that risk of an infection occurs so one thought was to increase my temperature. But then another test trial revealed 170f stands to produce the best flavor (https://alchemyoverlord.wordpress.com/2014/08/06/hop-stand-experiment-1/
) which makes sense since you're blowing off less oils. Concerning timing
: Yea, I think I would love to brew two identical beers one where I hop at 20, 10, 5, 0 and another with all those hops added to the steep and a single charge at 60/FWH or maybe try to get all the IBU's from a hotter hop stand. Concerning Gravity
: My beer's have all attenuated fairly low. The current one is 1.007 (or was it 1.006?). But along the same line of thought of letting the hops shine maybe I'll try US 2 Row instead of Marris Otter in a batch.