Congrats!!!
First off pick up a hydrometer and a sampling tube, then get yourself a turkey baster so you can take hydro readings....Especially of the wort before you pitch the yeast and after a couple weeks in the fermenter...
Also get some irish moss...
If you use brewing software like beer smith or even the online one
beercalculus.com you can scale any recipe to 2 or 2.5 gallons.
If you use dry malt extract you can make any beer in that size...you can even do allgrain full boils if you have a 20 quart pot (you'll need to boil down between 3.5 and 3 gallons down to your final size (make sure that mr beer can hold 2.5 gallons and leave headspace so you don't have a blowooff...if it can't then go with 2 gallon batches.
Here's a simple amber ale that I think Schlenkerla posted in this thread...
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 2.00 Wort Size (Gal): 1.00
Total Extract (Lbs): 3.50
Anticipated OG: 1.075 Plato: 18.26
Anticipated SRM: 15.6
Anticipated IBU: 31.5
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
----------------------------------------------------------------------------- 3.00 lbs. Muntons DME - Amber 1.046 17
0.25 lbs. Cara-Pils Dextrine Malt 1.033 2
0.25 lbs. Crystal 40L America 1.034 40
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Cascade Pellet 5.10 20.9 60 min.
0.50 oz. Cascade Pellet 5.10 10.7 30 min.
0.50 oz. Cascade Whole 5.75 0.0 0 min. (flame out)
Yeast
-----
Danstar Nottingham
The easiest way to do this is (not full boil) is to stick the carapils and crystal in a grain back, drop in in a gallon and a half of water in your pot. Bring the pot up to 150 degrees and steep for a half hour. Pull out the grain bag (don't squeeze) and let it drain over the pot of a bit (you can even pour a quart of warm tap water over it to sparge)...
Bring pot up to a boil and just before it gets there pull if off the burner and add 1 pound of your DME to it...stir it to dissolve the clumps (it may take a bit...but it will dissolve). Put the pot back on burner and bring to boil...When it starts to boil add your first hops addition. (start a clock for 60 minutes)
At 30 minutes add your next hops addition.
At 15 minutes remaining remove pot and add the remainder of your DME then put it back on the burner.
At 10 minutes and 1/2 teaspoon Irish moss.
at 60 minutes (Flameout) add the last hop addition.
Take off stove and put in ice bath in sink...
When it drops to about 80 degrees put it in your mr beer (If you can get a strainer that fits over the mouth of the mr beer and
Sanitize it, then top off with more water to 2 or 2.5 gallons. With a sanitized spoon stir it thoroughly or stick the cover on the mr beer and put a towel over that and pout one hand on the towel shake the heck out of the mr beer to aerate and mix the wort with the water....
Sanitize your baster and draw off a sample and take a hydro reading (drink it..it'sll taste like crap maybe but that's OK)
Open up the lid and pitch the yeast!!!!
You made beer!!!!!