Yes, actually. I used it in a CDA, (Black IPA) I brewed a couple years ago. Turned out really well. I like Notty's attenuation, always finishes low 1.010-1.012, which you'll need in an IPA I think anyways. I prefer dry beers, especially dry IPA's.
Nottingham is pretty much my go to yeast. Use it, you'll like it. I would recommend a blow off tube. I don't know what your OG will be, but considering it's an IPA, it'll probably be above 1.060. Notty is very aggressive. Try and keep your temp cool too, I've been fermenting colder these day, 65 or less. Danstar Nottingham has a wide temp range, I think down to 59 degrees.