I personally love BIG hop aroma, I would definitely save it for the last 5 min or dry-hopping.
Almost all IPAs I make, I will use small amount of a high-alpha hop at 60 min to get the IBUs up. Then I will put a bunch of aroma hops in the last five minutes till flameout. Then dry hop in secondary!
My semi-regularly updated beer blog: PremiumBitter
: Baltic Porter | WLP001
: Chocolate-Spearmint Winter Warmer | WLP028
: Spokane Falls Fresh Hop Ale (IPA) | WLP001/WLP028 (Amarillo/Columbus dry hop)
Yellow Marmot Ale (Golden Ale) | WLP001
Yellow Marmot Ale (Golden Ale) | WLP028
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