What was underwhelming about this method? You talking purely about bitterness here or flavour too? Reason I'm asking is that I'm considering adding the hops to the mash so I can recirculate through my CFC after the sparge, having hops in at that stage is likely to block/restrict the filter so was thinking that the mash would let them infuse then strain them out, also an hour + at 68 - 75c should get a good bit of flavour without bitterness, going to use your method of boiling some in water for IBUs.You can add hops to the mash but I found it very underwhelming. Steeping them at 75c is better but won't add much bitterness so for the backbone IBU's I boil them. You could of course do both.