You could also opt to measure each hop into enough parts so that you can add the correct amount of each during each addition. I have a scale that goes down to 1/8 ounce increments, so I could measure out 1/8 increments of the Centennial, then 1/8th increments (or as close as you can get) of each of the remaining hops (such as 3/8 oz increments of Hallertauer and 1/4 oz increments of Tettnang) so that you add even amounts of each during the adds. I know that leaves some 'left over' but you could add more at the start of the boil, or for the first two additions, then go with the rest spaced out. That would give you more precise additions, and allow you to repeat the recipe later, or more easily alter it. I know this will require a little more work on the front end, but I think you'll end up with a better result at the end.
You will have to tell us how this comes out, and which method you end up using for adding the hops. Of course, post up the complete recipe so that we can see what else you're planning on doing.
I'm going to mix and do nearly continuous additions. I did a quick test and crushing the pellets might be too much of a chore, as will weighing and sorting them into little batches. I'll try a few other things to see if they break up more though (they're surprisingly resilient)!
Here's what I have so far (note, 3.5gal batch):
MustGo APA
Style: American Pale Ale OG: 1.050
Type: All Grain FG: 1.011
Rating: 0.0 ABV: 5.11 %
Calories: 163 IBU's: 46.11
Efficiency: 75 % Boil Size: 4.50 Gal
Color:*** 5.7 SRM** Batch Size: 3.50 Gal
Boil Time: 60 minutes
*
Fermentation Steps
Name Days / Temp
Primary 10 days @ 68.0°F
Secondary 7 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F
*
Grains & Adjuncts
Amount Percentage Name Gravity Color
0.50 lbs 7.69 % Vienna Malt 1.036 3.5
0.25 lbs 3.85 % Carafoam 1.033 2.0
0.50 lbs 7.69 % Caramel/Crystal Malt - 40L 1.034 40.0
5.25 lbs 80.77 % Pale Malt (2 Row) US 1.036 2.0
*
Hops
Amount IBU's Name Time AA %
0.50 ozs 9.68 Must Go Blend 60 mins 3.92
0.50 ozs 9.20 Must Go Blend 50 mins 3.92
0.50 ozs 8.49 Must Go Blend 40 mins 3.92
0.50 ozs 7.44 Must Go Blend 30 mins 3.92
0.50 ozs 5.86 Must Go Blend 20 mins 3.92
0.50 ozs 3.51 Must Go Blend 10 mins 3.92
0.50 ozs 1.93 Must Go Blend 5 mins 3.92
1.00 ozs 0.00 Must Go Blend 0 mins 3.92
1.50 ozs Dry Must Go Blend 7 days 3.92
*Edit: might move the flameout addition to .5 oz and up the dry to 2 oz, what do you all think?
Yeasts
Amount Name Laboratory / ID
1.0 pkg Nottingham Danstar
Mash Profile
Light Body Infusion 60 min @ 150.0°F
*Add 8.12 qt ( 1.25 qt/lb ) water @ 162.0°F
Light Body Infusion 10 min @ 168.0°F
*Sparge 12.00 qt of 175.0°F water over 10 mins
*