If you don't have any form of temp control for lager fermentations i would go with an ale or stout, just depends really on what you like to drink, there is no point making something that you don't like just for the sake of making it, 3 or 4kg of base malt and 1/2 kg of either crystal or roasted malt (add some flaked barley to the roasted malt if you decide on a stout) . The ale can have 1-3 hops depending how complex you want the hop additions, the stout will only need a single bittering hop added. A Nottingham or US 05 yeast type strain will do either.
Do have your ingredients weighed out beforehand, water quantities sorted and any treatment prepped/done. Expect a 6 hour brew day for your first run thru on it. Do read thru the GF tips and tricks threads as there is a lot of useful info about for time saving and making brew days as easy as possible. If you have a seperate way to heat sparge water start it of heating up when you are 20-30 mins in to your mash, it should be up to temp then by the time the mash is complete.