It's a myth that NEIPAs have little bitterness, personally I think their flavour benefits a lot from a "bitter backbone" (and there can be other advantages to an early addition, as hop acids suck up some iron & copper to reduce staling)
21B. Specialty IPA: New England IPA :
The perceived bitterness can be somewhat low to *medium-high*, often being masked by the body and finish of the beer.
But you're light on the ABV and may not be hop-saturated enough for a NEIPA. Really what we need is a "juicy bitter" category to reflect what's really going on in British beer at the moment.
But one option would be a "double 21B" if it feels NEIPAish but weaker -
"21B Specialty IPA with a base style of 21B. Specialty IPA: New England IPA with Session strength"
But if you're looking at something that is effectively like the bottled version of Oakham Citra, then 12A. British Golden Ale does allow
"Good to brilliant clarity...Medium to medium-high bitterness. Hop flavor is moderate to moderately high of any hop variety, although citrus flavors are increasingly common....Hop bitterness and flavor should be pronounced....Once brewed with English hops, increasingly American citrus-flavored hops are used....Often uses (and features) American hops, more so than most other modern British styles. Balance of hoppiness between a Blonde Ale and an American Pale Ale.
IBU 20-45
ABV 3.8% - 5%
And if all else fails, you've got 34B. Mixed-Style Beer with a base style of BGA or APA, but in general you want to try and avoid 34B if you can.
This is completely correct.
I think most suitable would be 21B and call it a session Hazy IPA.