Couple different ways to handle flame-out hops. You can actually get some decent bittering from flameout hops if you hold the wort to just below boiling temperatures for 20 or 30 minutes. I just did this a couple weeks ago with a DR kit, I moved all the flavor and aroma hop additions to flameout and kept about the same IBU. Or, you could chill the wort a little, say between 160F and 180F, add your hops, and stir/steep for a good half hour or so. Think massive amounts of hops, like 4-8 oz. The flavor contribution you get is insane at this temperature, but without additional bitterness.
One of my favorite ways of making IPA these days is to use a fairly small amount of bittering hops, and make up the rest with a large flameout/whirlpool addition. It helps if you buy hop pellets in bulk!
