Another thread here got me planning out some brews for next year, and one of them is to do a fairly extreme example of what different hopping schedules do. So, X amount at FWH, 60, 45, 30, 15, or 0 only. Keep the grain bill pretty simple and a clean (maybe hop forward) yeast. My question is, would it be better to bitter to the same IBUs across all the batches or to use the same amount of hops across the batches? I'm leaning towards bitter to the same IBUs, since I think that will let me see what type of "bitter" each different addition brings to the beer. Any thoughts?