Originally Posted by texasgeorge
There was an article in an issue of Zymurgy sometime this summer that talked about hefty, later hop additions. If you have a real bitter hop (like a Magnum for example), but don't want the big bitter punch you can add them at 45m (in a 60m boil).
Late-boil hop additions will also help with creating more or complex aroma without killing your beer with unwanted IBU's. IIRC the jist of the article was about adding complexion and variety to your beers, and not really at all about getting bitterness quickly. If I can dig it up I'll post some of the paragraphs I highlighted that were interesting to me.
I'm not looking for a shortcut, that would only be a by-product of this short boil with a ton of hops. I have recently found amarillo and LOVE the flavor it imparts. It's tasty. I also am kinda looking for a house recepie to keep a certain beer on tap. It needs to be MEGA hoppy, but not too bitter. My friends don't like bitter much, I'm not a huge fan of bitter, but I've become quite the hop head. So my 4-5% ish pale ale must be MEGA hoppy but keep the IBU's low. This year's harvest in my area of amarillo is 9.8% so I must keep boil times down or use just a fraction of the bag of hops I have bought for bittering. Screw it, I figure, why not just put all the hops I can in for the IBU's I want all at once very late in the boil. That would make, theoretically (man this site needs spell check), this beer very aromatic with a good heavy hop flavor. Some would even use the word complex. *shrug* Has anyone ever tried this?