Late hopping - aroma therapy

I blogged a while back after a trying a new (well, new to me) IPA from Avery Brewing. I enjoyed the malt to bitter balance of this beer, but what made an impression on me was the aroma: big in the nose with a great hop bouquet. After some brief correspondence with the brewery I learned they employed late hop additions without the use of dry hopping. This was welcomed news to me, as I've always found dry hopping a pain. In this spirit I made an IPA based on a past recipe I've had success with. Instead of dry hopping, I used combination of first wort and late additions. For this 5 gallon recipe I slammed 4 ounces in the last 5 minutes, 3 ounces of which were at flame-out (or 0 minutes boil).
I fermented this IPA on a yeast cake from a Pale Ale and it took off with a vengeance. The bubbling stopped after 3 days. Today (Day 8) I racked into a bright tank where it will settle at 34F for a week or so, then time to carbonate. I'm hoping to retain a big aroma in this beer and maybe stop dry hopping altogether.