Well, the first thing to do is to determine your OG. That should be 15.5 brix, which would be 1.063.
So, figure mo malt as your basemalt, and set up your efficiency.
Since it also uses honey malt, and honey malt is really only good in small doses, don't use more than a pound of that.
The crystal 10L-15L doesn't say what percentage, so you'll have to guesstimate. Is the beer very sweet? Then you could think it may be up to 15-20% of the grainbill. If not, then it may be 5-15%. Play with the numbers in beersmith, so that you get an OG of 1.063, with those malts in those percentages.
(I've never heard of that beer, so I can't tell you what I think!).
You could also email the brewery, and they'll often tell you the percentages.
As for hopping, they don't specify which hops are when, so you'll have to guess. I've never heard of hercules hops, but I'd assume that the Willamette would be for bittering, and the others for aroma/flavor. So, use that knowledge to get you to 45 IBUs.
Dryhop is self-explanatory.
Since the OG is 1.063, and the ABV is 6.8%, that means the FG is 1.010-1.011. So, you'll need a yeast that will give you 81% attenuation. Is there a yeasty flavor, or fruity flavor? That will also help you determine which yeast to use.
Again, the breweries are generally very helpful in making a clone recipe, and they may give you more specific advice, including the hops schedule and yeast strain.