If you can do a lager, then the recipe should be easy. As was mentioned, though, the fermentation of a lager is finicky. Lagers are fermented cold, but not as cold as fridge temperatures. So, you'd need a way to ferment at 50 degrees. You'd need several packages of yeast (lager yeast) or make a starter for the yeast. After fermentation, you'd need to raise the temperature 10 degrees for about 48 hours, then rack the beer to a carboy and keep it at about 34 degrees for 6-8 weeks. It's not terribly difficult if you have a way to precisely control these temperatures, but you can see that it is often a pain even for very experienced brewers!
Are there any ales you like? Some of the easiest beginner beers are brown ales, like Newcastle for example.
Broken Leg Brewery
Giving beer a leg to stand on since 2006