Extract SMaSH(ish) hop experiments

I didn't want to hijack kosmokrammer's " developing my palate" thread so I started this. I'm going to brew a series of extract beers with the same method and malt,yeast recipes but different single hops. I want to use this as a way to identify different/specific taste profiles in hops I love to use. I'm starting with an all Columbus IPA (plus dry hopping!) brew tomorrow.

My question is do I need to vary the addition times of the flavoring and aroma hops based on AAs or any other reason? I plan on adjusting the quantities added at each interval based on the variety's AAs to get a more consistent baseline IBU from batch to batch.

I'll bottle about half before I drain each keg. I hope to have a series of bottled IPAs highlighting individual hops: Columbus, Amarillo, Cascade, Chinook, Citra, Simcoe and maybe others. This should give me a side by side comparison for palate and recipe developement.

 

IMO, the only way to have a consistent baseline is to keep the mass of the addition the same, not adjust to equalize AA's