I find that my English IPA (less I as time goes by
) is a real easy brew to drink, at least for me... About 5.5% ABV, and damned tasty to boot. Not strong enough to get F'd up on one, or two, but I won't be knocking back a half dozen pints fast.
I brew to make something better than 90% of what you can buy. I pretty much never drink to get F'd up. I will get a bit F'd up from time to time, though, when enjoying a really good batch of home brew.
I do tend to brew on the stronger side (ABV wise) with all but one of my home brews being above 5.5% ABV... So far I've stayed under 10% ABV (just barely)... I'm eagerly waiting for my 8.1% ABV old ale to carbonate (bottled a week ago)...
Look up some pub pale ale recipes and give those a shot. Since it looks like you're extract brewing, try using lighter extracts for the base, and use specialty grains, and kettle caramelization to get the color you want... I would also use yeast that likes cooler fermentation temperatures, and make sure you can give it those temps. Or ferment on the lower end of the yeast's temperature range.
Pick up some of the clone recipe books, especially the BYO 250 clone recipe issue, and try making some of those. I'm sure you can find SOMETHING there that will keep you, and your bud's, knocking them back...
lou2row brings up a good point... Don't drink home brew from the bottle. Pour into a glass, stopping when you see any trub coming out. It's easier when you've let the home brew chill in the fridge for at least 3-4 days (4 or more being my choice)... Just means you need to plan ahead a little for when you'll be drinking... Or make sure to refill as you drink... Or have a fridge (or two) dedicated to holding home brew that's ready for drinking (fully carbonated)... Otherwise, make/get a keezer, filter the brew, then carbonate with gas and keep knocking them back until you're no longer vertical...