I haven't made any homebrew myself, so you may want to consult someone more familiar with all of this first. however if you're ready to throw caution to the wind, here it goes.

Utensils:
get a 11or more gallon garbage can get a study one and clean it up REALLY good.
saccarometer -this is a hydrometer used to measure the amount of sugar in a solution. a small amount of your beer is drawn into a graduated cylinder then you put the saccarometer into it. it will flaot at different levels depending on the amount of sugar in there.on the SG scale 1.000 is the weight of water and higher #'s indicate more sugar. when brewing beer we're only concerned with the two right hand 3's. which means that 1.000=0 1.035=35

Ingredients:
3 lb of any blue ribbon hopped malt extract
10 lb of sugar cane
10 gal of water
bakers yeast

Directions:
dissolve the malted extract and sugar in the water once it gets hot. then let it cool. when it gets down to room temp mix in the yeast then ferment it with an open top until the saccarometer reading taken from the top reads about 5 1.005. then bottle it in green or brown bottles and keep in the shade for at least 5 days.