Some of the best IPA's I've had are not overly bitter (at least to my palette). Conversely, some of the WORST ones I've had ARE overly bitter! To me, the real genius of an IPA lies in linking up a substantial, complex (yet background) malt profile with a layered, pleasant, and aggressive hop profile. Just an example, and I know it is marketed as an APA, but Dale's is a great example of this. If googled, you can find dozens of amateur video reviews of this beer, relishing its 'hoppiness'. While it is 'hoppy', I think the reason it sells so well, drinks so well, and INTRODUCES so many people to the category so well, is that its malt background balances out a great hop bouquet.
Are there any key processes or malts that brewers (particularly on a homebrew scale) could/should play with to get these types of results? Melanoidin? Biscuit? Base of Marris Otter?
Great job on the "Enjoy By" IPA btw!