You ought to take a look through the recipe database and see what tickles your fancy. I am glad to see that you are looking to keep it simple. That's a great way to learn.
If you are looking for your first batch, an extract (unhopped extract) recipe with steeping grains is a good start. There is enough complexity there to give you something to do and to give you a little flexibility to play, but not so much as to overwhelm you. Keep to mid-range OG beers (say, no more than 1.055, or maybe 1.060), so that you don't have as many concerns with fermentation, and so your beer is ready to drink earlier, as well. You can go a little lower on the OG, if you like, but most beginning brewers prefer not to, as they want some "bank for their buck."
If you like them, an English Pale Ale with an OG 1.045-1.055 is a very nice way to start. The recipes are simple (with a little crystal malt and a couple hop additions), the appropriate yeasts are reliable, and the beers are ready fairly soon.
Of course, if you prefer the "American" styles, there's nothing at all wrong with mid-range American Pale Ale or American Amber. Again, keep the recipe fairly simple,for your education's sake. Just be aware that you probably will not produce something like you can find on the shelves, so don't be so hard on yourself if you don't. Enjoy your beer, and keep developing.
Brown ales and stouts also are good, as they tend to be simple. However, if you plan on sharing with your friends, just be aware that many folks out there are still scared of "dark beer," and many are even more afraid of homebrew, on top of that. You may have to do a little arm-twisting. My pat response to some guy who waffles about drinking a "dark beer" is along the lines of: "What's the matter? Are you afraid it'll knock the flowers off your panties?"
My first brew was an APA that clocked in around 1.055 or so. It was extract with a bit of crystal malt for steeping, pellet Cascade hops, and dry yeast. I didn't really know what the hell I was doing, and the guy at the store just handed me the stuff and a piece of paper to follow. It was okay. Nothing I would sing songs about, but I drank it with pride and without choking. My next batch was MUCH better, just by learning some stuff from the first go-round.
Your time frame is roughly six weeks from brewday to your first good beer. Fermentation probably will take a total of around three weeks, and bottle conditioning will probably take around another three. Yes, that seems like a terribly long time, but it will pass. While you're waiting for those bottles to condition, you can certainly start another batch to keep your mind occupied. Besides, you wouldn't be the first brewer to pop a top too early on his first batch, should you do so. Just don't come back around here and say "why isn't my beer carbonated?!?!"
Have fun!
TL
