For A Song of Ice and Fire? We're talking fantasy here, so the recipes don't have to be exact historical ones. But they should definitely be informed by a sound knowledge of medieval brewing, so that all the ways they deviate from reality are deliberate.
So, to start with, throw out every idea you ever had about "base malt." Pale base plus specialty grains is a very modern development. Besides, the technology behind most of our modern base malts and our darkest specialty grains did not exist. Accounts from the early modern period of how to make malt don't dry the grains at low temperature prior to kilning, and would probably produce things we would today describe as high-kilned malts. (I know a man who has talked about building a sixteenth-century oast house per Gervase Markham to test this conjecture. Until it's been done - and to my knowledge it hasn't - I'm going with it; build your beers around something in the Munich family.)
All beer is rauchbier. Smoke wasn't being excluded from the malt making process; the darker the malt, the smokier. There are references to styles brewed with the palest kilned malts to reduce this, and Markham talks about reducing the smoke flavor and lightening the color of your malt by burning straw in the kiln instead of wood; a dry straw fire should have very little smoke taste, but not quite none.
That said, not all malts are kilned at all. I'm told unkilned malt has a distinct green flavor, like that incredibly subtle grassy note in pilsner but more noticeable. It's the palest malt there is.
Color can also come in part from long boils. A Dutch recipe for "koet" beer from about 1600 (the word means cooked, which may be a reference to this process) specifies a four-hour boil.
In Early Modern English and late Middle English, "beer" means it's got hops in it and is seen as a foreign drink; "ale" means it's made with gruit, and is the good English beverage. (Queen Elizabeth I is known to have been rather patriotic about English ales.) But northern Europe is much larger than just England, and the Dutch were using hops (and stereotyped as beer-drinkers) by the early modern period. Hops as a brewing ingredient are thought to be pre-millennial in some parts of Europe, though written documentation is exceedingly scant.
Lager yeast doesn't exist until the sixteenth century if that, so all beers are what we would now call ales. (Some beers are lagered, much like a modern Altbier or biere de garde, particularly in Germany; this does not mean they are lagers in the modern sense.)
Adjunct grains are the norm. Roggenbier? Totally. There were English and Dutch beers with more oats in them than anything else. Wheat was seen as a high-quality brewing grain; some historians say part of the motivation behind the Reinheitsgebot was to ration wheat during lean times and make sure enough of it was available for bread.
But that's real history.
Historically-inspired modern fantasy is allowed to be completely different, though Martin's fantasy is not something that deviates from reality in implausible ways by accident.
Let's craft some recipes.
From your description, we'll start with a beer for a feast at Winterfell. We'll base it loosely on the March beer of 16th-century England, even though that's clearly rather late to be equivalent to the society of Westeros at the time of the books.
Start with a base of Munich I malt (because we want this to be a copper-colored beer; any darker and we'll be too dark) or, for partial-mash, a blend of pale and Munich extracts. Add about five percent each of wheat and oats, or perhaps a little more, both unmalted. (These will need to be converted in a mini-mash even if you're mostly using extract.) A touch of smoked malt would also be a welcome addition, to mimic the subtle smokiness of the original. Shoot for an OG around 1.090; this is going to be a strong beer. Add hops or gruit early in the boil only. (For truly historical, this is a march beer, not a march ale, and would be hopped - but it's also significantly later than the Wars of the Roses, when beer in England was far from normal.) Then, age it for a year, on a little bit of oak if you like.
How about a Lannister beer? Seems to me this should be golden and expensive, where the latter implies a significant amount of wheat. Again, pale munich as the base, but let's go with a third or more unmalted wheat (because wheat is the pricy brewing grain), and a little on the strong side for a wheat beer - maybe an OG of 1.060 or a bit more. You can also boost the gravity by adding a little bit of honey. Hop with something floral (Strisselspalt, perhaps?) for bitterness and the same or gruit herbs for aroma, with a late addition of saffron for both its color and its price tag. I would probably go with a Belgian yeast such as Wyeast Belgian Abbey II. Use Irish moss or isinglass, cold crash when it's done fermenting, and filter if need be to produce a brilliantly clear and very golden beer, like a Kristalweizen crossed with a Tripel with a few extra ingredients found in neither. It's historically plausible except for the lack of smoke, but not based on anything historical.
And if we go a little further afield, how about a beer for the R'hllor worshippers? Obviously this has to be at least somewhat red, and flavored with exotic spices from across the Narrow Sea. I'm thinking 20 IBUs tops, from a small addition of a high-alpha hop early in a long boil, followed by the addition of cardamom in the primary. Smoked malt is a must here.
