One idea would be to brew a pale ale with a neutral bittering hop and minimal (neutral) flavor hops.
Then rack the five gallons -- while hot -- to five different fermenters. While the wort is still hot, you can add a different hop to each of the separate fermenters for aroma. Once the wort has cooled, add yeast and, after a few days of fermentation, add the appropriate dry-hops to each batch (e.g. dry-hop with cascade if you used cascade aroma hops).
This isn't the same as really just using a SINGLE hop. . . but because you're using a neutral bittering hop, and ideally one that you're familiar with and will recognize, you'll get the result you want: learning what the other hops taste like. I did this using Yakima Magnum as a neutral bittering hop, and it worked well (I thought).
Primary 1: Hasty IPA
Secondary: Soured Golden
Kegged: American Wheat
Bottled: Belgian Golden Ale.
Planning: American Amber