Perhaps a better idea might be to mention one or two well-known commercial beers that are similar to the effect you're looking for, then it might be easier to give you rough guidance - and if you post the recipe here people will be able to comment. But "bitterness is low but the aroma is off the charts" sounds like this is a New England-style IPA, which is one of the most technically demanding styles (whereas it's pretty easy to make an OK Hefeweizen - but also hard to make a GREAT one). That's why the NEIPA threads here run to 1000's of posts. Even by NEIPA standards, 24oz hops in 5 gallons is a lot - people are making really tasty ones with 10-16oz.
I don't want to put you off, just pointing out that this brew is rather more demanding than anything you've attempted to date. There's nothing sacred about a 10g brewlength, I'd start thinking of this as 2x5gal. For one thing, this is a style that benefits from being fresh, and 2 batches will always mean fresher beer in your glass than 1 batch (assuminng you have a 5gal fermenter, there's a danger of oxidation with 5gal in a 10gal fermenter). And your second batch will just be better, because you will have learnt lessons from the first batch. I've found that I've gone smaller and smaller in my batch size, this year I'll be splitting 3-4 gallon batches into 1 gallon buckets because I'm always playing with different yeasts and hops and temperature schedules, and big brewlengths mean I brew fewer batches. I like brewing, so smaller batches mean I have more fun - and I get to try a whole load of things for myself rather than relying on what strangers write on the internet.
Oh, and water chemistry, it's more important for NEIPAs than most styles.
