Most ingredients are a guess - I'm basing the grain bill on Brooklyn Brew Shop's "Rose Cheeked and Blonde" recipe from their book, leaving out the roses & Candi sugar. Hop schedule is based on the PDF from their site.

From Brooklyn Brew Shop:
The Original Gravity for Bruxelles Blonde is 1.056 and the final Gravity should be 1.014 which gives an ABV of 5.6%.

From PDF:
Ingredients (Grains, hops, yeast all in kit).

INGREDIENTS
NOT INCLUDED
BUT NEEDED:
• 3 tablespoons honey
• Ice

The Mash
• Heat 2 quarts of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature, then turn
the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).

The Sparge
• Heat additional 4 quarts of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that passes
through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
• You want to collect a gallon and a quart of wort. You will lose about 20% to
evaporation during the boil so you will want to start with a bit more.
• Re-circulate wort through grain once.

The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:

• Add 1/3 Hops at start of boil.
  
• Add 1/3 Hops 30 minutes into boil.
  
• Add remaining Hops 45 minutes into boil
  • Twenty percent of the wort will have evaporated in this step leaving you
  with 1 gallon of wort. If your boil was a bit high, the surface area of your
  pot extra large, or brewed on a particularly hot day you may have less
  than the full gallon. Don’t worry – you just reduced your beer a bit too
  much. You can add more water in the next step to get it up to the
  full gallon.
  
  Fermentation
  • Place brew pot in an ice bath until it cools to 70°F (21°C)
  • Once cooled, place strainer over funnel and pour your beer into the glass
  fermenter. Yeast needs oxygen, so the strainer helps aerate your wort and
  clarify your beer (as well as catch any sediment from going into the
  fermenter).
  • “Pitch” yeast. (Toss the full packet in).
  • Shake aggressively. You’re basically waking up the yeast and getting more
  air into the wort.
  • Attach sanitized screw-top stopper to bottle - slide rubber tubing into the
  stopper and place the other end in small bowl of sanitizer. You’ve
  just made a “blow-off tube”. It makes sure your beer doesn’t blow up from
  too much pressure.
  • Let sit for one to two days or until vigorous bubbling subsides. This is
  when fermentation is at its highest. There will be lots of bubbles and foam
  at the top of your beer.
  • Assemble airlock, filling up to line with sanitizer.
  • Insert airlock into hole in stopper.
  • Keep in a cool, dark place for two weeks without disturbing other than to
  show off to friends. (If beer is still bubbling, leave sitting until it stops.)
  • In the meantime drink beer with self-closing swing tops (or non-twist off if
  you have the capper) or go to a bar that has some and ask for empties.
  
  Two Weeks Later: Bottling
  • Thoroughly rinse bottles with water, removing any sediment.
  • Mix remaining sanitizer with water.
  • Fill each bottle with a little sanitizer and shake. Empty after two minutes,
  rinse with cold water and dry upside down.
  • Attach sanitized tubing to the short curved end of your sanitized racking
  cane. Attach the black tip to the other end - it will help prevent sediment
  from getting sucked up.
  • It will probably be a snug fit, but you can get it on there.
  • Dissolve 3 tablespoons honey with 1⁄4 cup water. Pour into a sanitized pot.
  • Siphoning (It all happens pretty fast. You may want to practice on a pot of
  water first.)
  
• Fill tubing, but not racking cane, with sanitizer.
  
• Hold tubing below top of racking cane so sanitizer doesn’t pour into
  your beer.
  
• Remove stopper and place racking cane into jug, just above the
  sediment at the bottom (“trub”).
  
• Lower end of tubing not connected to racking cane into sink so that
  sanitizer flows out. Suction will force beer up and through the
  racking cane and tubing.
  
• Let sanitizer flow into sink until beer just starts to flow out of the
  tubing, then clamp shut. Open clamp on tubing, allowing beer to
  flow into pot with sugar solution.
  
• Tilt jug when beer level is getting low, but be careful in not sucking
  up the trub.
  
• Siphon beer from pot into bottles, pinching tube clamp to stop flow
  after each bottle.
  • Close bottles.
  • Store in a cool dark place for 2 weeks.
  
  Two Weeks Later: Enjoying
  • Put beers in the fridge the night before you drink them.
  • Drink. Share with friends if you’re the sharing type.