Lots of great beers you can brew. The one thing you will need to be aware of is that lighter colored brews are going to need very soft water and very strict managing of the pH for them to really shine. You will also need a good pitch of yeast (unless using dry yeast). See the pitching calc at www.mrmalty.com
to get an idea what size you need for Ale, "Hybrid" or lager.
Here's a few of my light recipes.
15 lbs Pilsner Malt
5 lbs Yellow Corn Grits (you can sub flaked maize)
1 oz Magnum (14aa) 60 min
1oz Liberty (4 aa) 20 min
1oz Liberty (4aa) 10 min
Lager (S-189) for CAP or Ale yeast (US-05) for Cream Ale
Mash in at 150-152 for 60 min, 90 min boil.
For lager ferment at 48 degrees for Cream Ale ferment at 58
Lager 2-4 weeks.
IBU approx 22
10lbs German Pils
1lb German Munich (Weyermann Type I)
10 grams German Magnum (14.9aa) @ 60
.5 oz Hallertauer Hersbrucker (3aa) 30 min
.25 oz Hallertauer Hersbrucker (3aa) flame out
Wyeast 2124 Bohemian Lager yeast (or whatever)
Mash in @ 152 for 60 min. Mash out @ 165 if that's your thing. 90 min. boil. Cool to 44 degrees and pitch yeast. Ferment at 48-50 raising temp to 52 after 5-10 days. Raise temp to 56-58 near end to insure attenuation. After fermentation has ceased hold at 56-58 for a few days before tranferrring to 2ndary and crash cooling. Lager at 32 degrees for 2-4weeks.
20lbs German Pils
2.75lbs Wheat Malt
.75oz Magnum (14.9) 60 min
1oz Mittlefruh (3) 30 min
.5oz Mittlefruh (3) 10 min
WLP029 Starter or slurry (I make a 2.5 liter stirred starter or slurry from a previous batch. be sure to pitch enough yeast)
Boil 90 minutes to alleviate concerns about DMS
Aerate and pitch at 56 degrees. Ferment 58-60 for 3 days and then let rise to 62-64 until finished.