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I am making a British IPA. I have a crap load of both warrior and EKG in my fridge that needs using. I have been using warrior for bittering in most of my recipes, but was thinking of using EKG since I have a ton. From memory of reading, I am under the impression that aromatic and flavour compounds are mostly lost on a 60 minute boil, so that bittering hops are pretty interchangeable. I also think I remember mention that using larger amounts of low alpha hops can result in a smoother bitterness. Are there any reasons I shouldn't use EKG for bittering (except the obvious extra absorption)? Vegetal flavours from the larger amount of hop material, perhaps?

No reason at all, I've used EKG in a British IPA with great results.

I have also made English IPA with EKG as bittering, works great.

EKG is wonderful used as a bittering hop for an English IPA. I also use EKG as a bittering hop in my Irish Reds as well.

Certainly no reason not to use EKG in a British IPA... That's mostly what they'd be using in England.

I went ahead and used it. Turns out I had 2 pounds of EKG that I have never touched. (It is a 1.5 years old, but vacuum sealed and still lovely dark green.) Thanks for the feedback. It helped ease my mind on brew day.