You can brew darn near any ale at those temps, but remember that your ambient temperature is NOT what the yeast ferment at. Fermentation produces a large amount of heat, so your fermenting wort is often 2-8 degrees hotter than the ambient air temps around the carboy. This can make a big difference on the final taste of the beer if you start pushing into the upper boundaries of the yeast's preferred temps.
If you aren't up for automated temp control yet, I recommend you build a "swamp cooler," which is basically:
- A big water bath for your carboy
(like a beverage tub), half full of water
- Some frozen ice packs or soda bottles
(change them out daily)
- An old t-shirt or towel (put it half
in water and drape half over carboy)
- A box fan to blow on the carboy & cloth.
Put the carboy into the water bath, wet the cloth and drap it over the top/side of the carboy, and turn the fan on and point it at the carboy. The fan blowing over the cloth will evaporate the water in it, which cools down the carboy. As water evaporates, the cloth draws more liquid up from the water bath. An ice pack or two in the water further helps to stabilize the temps.
Add some sanitizer or a little bleach to the water bath to help keep the mold away. It will only take a few days of primary fermentation before the yeast calm down, then you can break this rig down if the Domestic Drill Sargent starts complaining about the wet towel/t-shirt. As primary fermentation slows, the heat generated by the yeast drop down to a level where they'll raise the carboy temps by only a degree or two, so your ambient temps will be perfectly fine. Awesome in fact, especially if they stay in the low 60's.