It's funny because when i started brewing, every IPA was a 120+ IBU monster (calculated in software only, of course) and relying mostly on enormous, high alpha charges at 90, 60, and 30 minutes, with some dry hopping thrown in. And that was probably just as deceptive a description of the hops as the modern hazy IPA is when reduced to IBUs. I personally prefer a middle ground, but I'm happy we did discover the benefits of late hops.