Just to nitpick (and incite), the BJCP guidelines are nonsense. IPA as originally intended, and indeed for the majority of its history as a style, was pretty much a session ale. The well-known 'fact' that IPA was brewed to higher gravities to help it survive the journey is also nonsense. The versions brewed in Burton-on-Trent, for export to India, were strong by today's standards but the typical Victorian imbiber would have found them quite sessionable, as they were among the weakest beers of the day. Milds, Pale Ales, Burtons, and Stouts were all on average considerably stronger than IPAs. Only Porter was weaker.
As years passed and Britons who had never been to India acquired the taste for IPA, the London brewers responded to the demand by creating a version intended for local consumption. These were even weaker, around 4-6%, which at the time made them very much session ales. Gravities of course dropped a bit during the wars, but this was true of all UK styles. The London version of IPA survives to the present day, and has been consistently derided by US craft- and homebrewers -- and the BJCP guidelines -- as being an 'incorrect' IPA as it isn't strong.
Sorry, I've begun rambling, but for reasons I don't entirely understand this has become something of a pet issue for me. I'm not a huge hop-head but I do from time to time greatly enjoy the US interpretation of IPA and it's become a wonderful style on its own, but it really grinds my gears to hear (and see on the BJCP page for English IPA) that British brewers 'incorrectly' label certain beers IPA. In an historical context, this is tantamount to claiming that someone's beer is 'incorrectly' labeled a Mild because it's not brewed to 1080 and entirely from pale malt (which was what a Mild was when IPA was initially developed).
OK, in order to actually contribute something useful to the conversation, here's a 'session' IPA recipe from 1941 that I've brewed several times and thoroughly enjoyed, courtesy of
Ron Pattinson and Kristen England (ironically enough of the BJCP):
90% Pale malt (the brewer used three varieties)
6% Invert Sugar #1 (Turbinado or Golden Syrup will work nicely)
4% Crystal
OG 1035, Whitbread yeast (S-04 or 1098), and 41 IBUs of Kent Goldings, plus about a quarter ounce for dry-hopping.
I realize that this isn't really in the spirit of the OP, I've gotten off the rails a bit and I apologize. But it is a delicious beer.