Welcome Andy!
To enter a new recipe, you can click on 'add recipe' on the tool bar ribbon. This will open up a recipe template. The first thing you should do from there is to change the equipment profile to your new custom profile and click 'set as default' (also on the toolbar ribbon). This will save the current recipe as a template, so that the next time you click 'add recipe' it will already have your custom equipment profile loaded. This will also set the batch size and efficiency to match your equipment profile.
Now in your recipe, give it a name and then click on 'add fermentables'. This pops up a window with the listing of fermentable grains and additives. You can use the search bar on top to limit the list of grains, sugars and other fermentable items to just what you want. In your case, you can type in '2-row' and you will see the options for 2-row base malt. Once you have found the one you want, click on 'add fermentable without closing. Repeat this with the wheat. After selecting the acid malt, you can just click on 'ok' to exit the fermentable profiles.
Now go over to the far right and there will be an option labeled 'grain pct'. Click on this and you will get a pop up window of your grains which will allow you to enter in the percentage for each grain as you have been given.
You can add your hops the same way as with the fermentables. Here you can edit each item either before you click to add it to the recipe or afterwards by double clicking on each hop entry in the recipe box. You can adjust the amount, where the addition will be (boil, whirlpool, dry hop, mash, or first wort), and the time the addition will be added or the contact time. If you want to adjust the bitterness of each addition, you can do the same trick as with the grains by clicking on 'hop ibus' on the far right side.
Now select the yeast you want to use and enter that into the recipe. The yeast strain will primarily determine the amount of sugars which will be fermented.
Now the fun part. Below the ingredient box in the design tab of the recipe there are some sliders. Click first on the 'est original gravity' slider and set that for how strong of a beer you want. Your starting OG, the yeast strain, and the mash temperature will be your primary ways of controlling your ABV. ABV is really a secondary measurement. Most brewers design with an original gravity target in mind and will adjust that afterwards to get the ABV in the range they want. Now you can do the same thing with the IBU slider to adjust the bitterness level.
As mentioned above, you can then select a mash profile to fine tune your ABV. The mash temperature controls the enzyme activity and will tweak the fermentability of your wort.
Save and close the recipe so you don't lose it.
The program will determine your water needs based upon your equipment profile and where that water is introduced based upon your mash profile and equipment profile. This will show up on your brew day sheet and in your mash steps on the timer tab.
If you want to scale the recipe for a different volume, you can open up the recipe (I would recommend making a copy first) and click on 'scale recipe' on the toolbar ribbon. If you are using the same equipment and will get the same losses then you can just enter in the new batch size and click OK. the program will adjust the recipe for the new batch size. If you are changing your process to get to a larger batch size (such as topping off in the fermenter, where you would not need to normally), I would recommend creating a new equipment profile for this batch size which reflects this change and then when scaling the recipe, click on the equipment profile when the scale recipe box pops up and change it to the new profile. The program will pretty much take care of the rest.
Let us know if you have any questions on the above or need more explanation.