Here's my House Beer recipe - simple and darn good, kind of a Califormia Ale, though - not exactly what you said you like, but I always have some around:
Two cans of some kind of light LME.
A pound of steeping grains - I like #20 lovibond.
Nottingham dry yeast
Five gallons of spring water.
A spoon of Irish Moss.
Two or three ounces of pellet hops. I usually use something like Columbus (at about 15% alpha acid or so) but this gives the brew an astringent quality (to say the least) that not all enjoy equally. I suggest something in the 5% range.
3/4 cup of priming sugar.
Sanitize your fermenter and everything that could contact your beer carefully.
Refrigerate three gallons of your spring water in advance (I buy gallon bottles). The other two, put over high heat in a really big pot. Put the steeping grains in a steeping grain bag of some kind and leave them in the water until it is just short of boiling.
Take the steeping grains out just before boiling and pour in your LME. Stir while pouring, and then put some real hot water in the cans, pour back and forth and dilute the last little bit so that it can go in the boil pot also (I hate to waste fermentables).
Boil an hour - half the hops in at the beginning, half with ten minutes remianing. Irish Moss goes in with fifteen minutes left.
Put all your ice in your freezer into your kitchen sink, and fill with about six inches deep with cold water. Cool your boiling pot, wort and all, in this after an hour. Put your three gallons of chilled water into your fermenter. Once the ice in the sink has melted, pour the entire contents of the boil (less any sludge remaining at the bottom) into the cold water.
Sprinkle the yeast on top (it will be at a nice, yeast friendly temperature at this point) and close the fermenter up.
After two weeks, boil up a pint or two of spring water with the 3/4 cup of sugar for five or ten minutes. Pour this into your (sanitized) bottling bucket, and then siphon your brew in as well, leaving behind however much sludge you can. Bottle 'em up, let 'em sit a week (minimum), chill and crack one open.
This is easy but makes a darn good beer.