TORPEDO! Sierra Nevada incorporates this process. I modified a whole house filter to include ball lock fittings. I use a spare march pump to recirculate the wort in a freshly kegged beer. I have been doing this for the past year and can confirm one day is sufficient. I use a spare keg with ~one pint of Starsan and pressurized with co2 to sanitize and then purge the filter, pump and lines. I do this at ~60 to 65 degrees (cellar). I do this to ALL my hoppy ales. For me, no other process comes close in producing flavor and aroma. I do use 2 to 4 ounces whole hops. An added bonus is the recirculation with whole hops filters some of the yeast out, producing very clear hoppy ales. Try it, you will not be sorry!