+1
That’s more hops than I use in three batches.
When it comes to hop aroma, the oil content and quality matters more than the weight of the hops. One of the things that I used to like about Mark Garetz’s hops is that each package carried an oil rating that made achieving consistent aroma profiles much easier.
i’ve heard of lots of people using 6-8 oz of dry hops in IIPAs
+1. 8-12 oz for me. While it would be overkill and not to style in a British IPA, it works very nicely in IIPA.
+1… This is my general hop schedule with an IPA. I almost always use Columbus at 60 in an IPA. The other 3-4 hop breeds will vary, but I usually use equal parts of each at FWH, 10, 0, and Dry hop.
Actually… This is exactly what I do. Did somebody actually take advice from me!!! 
Actually Frank, I (frank as well,) did take your advice. I absolutely love this schedule. Unfortunately I am going to run out before the next batch is ready. I ran it at 1.060 and can say it is a recipe I will make over and over now! Thanks and sorry I did not quote you, just could not remember who had posted it
+1 to that schedule and varieties. Damn good stuff ! I’ve done something similar many times.
No need to apologize at all. I just had to take a double take of it haha. I agree. I find 1.060-1.070 a solid range for this schedule. I tend to narrow it down to about 1.065-1.067. I’ve also used this schedule for APA’s as well. Instead of using a pound, I cut the hops down to about half (8 oz). Then I sub C40 (I use 5% C40 and 5% munich in my IPA’s) with C60 for the APA’s. Then of course shoot for a lower gravity… say 1.058ish.
Just punched all that into beersmith and will have to give it a try