I’m planning an English IPA (English cause I plan on sticking with MO and English hop varieties) and I want it to have a front-end bite with a slightly malty, abundantly hoppy finish. I generally like to stick to the Mosher paradigm of using low-alpha varieties, both for bittering and flavor/aroma. If I work with Fuggles and EKG, say Fuggles for ‘bittering’ and flavor additions, and EKG for aroma, will I still be able to get the bite I am looking for?
Basically, are higher alphas required for ‘bite?’
As a partial aside, I am planning on adjusting water a little to the bitter side using chloride/sulfate balance.
Thanks for the input!