Blatz, if you cut the water off to the IC and did a "Hop Stand" for and hour or so, you'd get a great hop flavor and aroma profile.
I brewed an IPA last week that was all FWH, Hop stand at 180F, covered overnight till it got down to 100F, CFWC down to 65F, pitched the yeast and when it is done will dry hop in the keg. Really looking forward to this one.