As far as your temperature question, I've had fairly good results when it's been that hot in my house with some yeasts. It all depends on the recommendations of your yeast supplier, in my experience, I've noticed a five degree window above and below what the specify in which everything came out okay. I personally like White labs, I've had more consistent fermentation from them than with other suppliers.
Because of time and space, I almost always brew with extract and steeped grain, it's a good way to add body and taste without mashing. Since it comes in a variety of Lovibond, crystal malt can add just what you want for color and body. There are so many options for steeping grains though, that you might want to do some research on any of the brew supply web sites, even if you don't order from them; many will give descriptions on what each grain adds in taste, as well as how much you can use in proportion to your recipe.
Good luck and have fun!