Here's a real simple recipe that is a variant of one I have used with some success. I am an extract brewer exclusively, using a plastic brew tank.
Two cans, Cooper's light malt extract.
Some steeping grains - if you want a light color, try 20 Lovibond crystal.
Hops - I like a real crisp brew so I usually use two ounces of something in the 15% acid range, half at the beginning of the boil, half in the last five minutes. You might want to start with something a little lower.
Nottingham dry yeast.
Five and a half to six gallons of spring water.
3/4s of a cup of priming sugar.
Chill four of the gallons of water, if you can. Steep the grains (in a steeping bag) while heating the water up. Just before the boil starts, take the grains out and pour in your malt extract. Boil for an hour. Toss in hops as noted above.
After the boil is done, put your chilled water into your brew tank, then dump in your boiled wort. Some strain the wort - I don't bother. It is less necessary when you use extracts and a steeping bag, and a strainer is one more thing to have to sanitize.
The chilled water should have brough the temperature of your mix to one that is about right for your yeast. Check the temperature - if it is still too warm, hold off a bit until it cools a bit. Sprinkle the yeast on top of the brew tank. Don't stir it. Cover and allow to sit two weeks.
After the two weeks are up, boil up a half gallon or so of water with your priming sugar and pour this into the bottling tub. Then carefully siphon the contents of the brew tank, leaving behind as much as you can of the sediment at the bottom. Bottle it right up from there. Plan to have 56 bottles or so ready to use.
There are more complicated recipes but if you have a similar gear set up to mine, this will work fine. Almost any recipe is very forgiving as long as you sanitize everything as carefully as you can. I've made maybe a dozen batches so far, maybe 3/4 of which were variants of this, and they have been spectacularly good.