I'm with you guys. 70+ IBU of Columbus or Chinook (sometimes Warrior) @ 60, then whirlpool and dry to your heart's content to get that backbone.
Speaking of backbone, in the Hop Fu recipe there's a FWH addition of Chinook, then Warriot bittering hops @60 and then Columbus @30. Would that really create a noticeably more complex or more equilibrated backbone?