Is there any reason an IPA beer would be bad or not work for a beer bread dough?
Does it take longer, the same or short than a typical beer bread to rise?
IPA, especially these days, tends to have high bitterness...40 - 60 IBUs in general...often much higher. Your biggest issue would be whether or not the bitterness would significantly influence the flavor or your bread. As far as the rise, as is mentioned in the comments above, active yeast in the beer may or may not be a factor. You could always add some yeast to the recipe.
Definitely! I am an avid user of IPA's in my bread. I even make a sourdough starter with them. In my opinion, the more bitter/difficult to drink, the better it is for bread! Baking reduces those unpalatable flavour compounds so that they leave an aroma and flavour that is present but certainly palatable.
If you're using beer it's because you want your bread to taste like beer. Pale lagers don't do much for bread, if you want a flavour heavy and clearly beer bread, use them IPA's! I recommend trying stouts too.
I will substitute beer for liquid whenever I feel like and have never been disappointed by the results! It hasn't affected leavening whatsoever, and it gives the bread colour, flavour and aroma! All the things you want from bread.
Go wild, I say! Experiment! It'll please you.