Martin,
Just trying to follow. I see 2.2 grams total of hops you are adding. 33 IBU is waaay short of an IPA style bitterness, which usually end up at 50+ IBU.
Regardless, if you are looking for increased hop flavor and aromas, I would concentrate your hop additions for later boil and whirlpool additions. I try to get approximately 1/3 of my IBU from early hop additions (60 minutes to 30 minutes of boil time), 1/3 from late hop additions (less than 10 minutes of boil) and 1/3 from whirlpool additions. This makes for a very high hop additions for low %AA hops, but it gives an emphasis on the hop flavors from the whirlpool and late hop additions. Some sustainable aromas are obtained from the whirlpool addition.
For stronger more substantial aromas, give a good dose of dry hopping. I usually mirror the whirlpool hops with dry hopping in terms of amounts. With more subtle hops, I will split to two dry hop additions, usually for 6 and 3 days of contact. I've never done less than 3 days of dry hop contact, but don't go over 7 to 8 days. Longer times give too much grassy flavors, shorter times more of the more volatile hop oil aromas. Each variety of hop is somewhat unique in the combination of hop oils so there is some trial and error involved in getting the most from each of the hops you employ.