If there's a hop you like, you could use it to make a SMaSH IPA.
For example, 100% pale malt mashed around 66C for 60 minutes with enough grain to get somewhere between 1.048 and 1.056 OG. Hopped with just one hop. Centennial, for example. One addition at 60 minutes, one addition at 10 minutes (or 5 minutes). Then maybe a whirlpool addition and preferably some added as dry hops. Maybe aim for 40 IBUs or so? This comes down to taste. Ferment with US-05 at 19C? That should get you something tasty with just 1 malt and 1 hop. I didn't put down the specific amounts or anything like water adjustments, but it's overall pretty straightforward and should taste good.
EDIT: For example, just for reference, this is a West Coast Pilsner I made a few months ago for a 13 liter batch, so it's a lager, but the overall idea is the same (I omitted the water chemistry adjustments):
Grain bill:
2.5kg Weyermann Pilsner Malt (100%)
Mashed at: 65.5C for about 1 hour
Hops:
6 grams of Simcoe (pellet) for 60 minutes (13% AA)
10 grams of Simcoe (pellet) for 10 minutes (13% AA)
10 grams of Simcoe (pellet) hopstand (starting at 75C for 20 minutes – 13% AA)
24 grams of Simcoe (pellet) (dry hopping – added in hop tube in keg – 13% AA)
Other:
Servomyces - add last 10 minutes of boil
Whirlfloc - add last 5 minutes of boil
Fermented with Saflager W-34/70 at 10-15C (most optimally 12-13C) for 2-3 weeks (then dry hopped in keg. Lagering also done in keg)
SRM: 2.7
IBUs: 29
Original Gravity: 1.040
Final Gravity: 1.007
ABV: 4.36%
(It actually ended up 4.5% ABV in the end, but 4.36% was the estimate)
