This question depends on a number of variables. Your water, your ability to control fermentor temp, if no control what temp would it be, etc.
Pick a recipe that uses a yeast that is happy at the temps you can ferment at. And one that is fairly low in producing odd flavors.
I think you are brewing with extract. If you don't know what's in your tap water you can boil your extract with distilled or reverse osmosis water. You can steep with it too, it's only while mashing and sparging that you need to worry about pH. I'll bet there will be debate on that, but according to Mr Palmer this is generally true. So long as you are steeping grains that are meant to be steeped (ie crystal)
Next is to pick a somewhat flavorful recipe that naturally masks any slight errors. For example a porter or stout or APA or IPA... if you go with a really lightly flavored beer like a pils or light lager there isn't much there to mask off flavors.
I would go with a dry hopped APA, around 5-6%, 40-50 ibu, around 6-10 srm. Wyeast 1056, WL001, US05, and try to keep it between 62-65°.