That sure is a lot of fermentables, what was your OG? I have to assume you made a big yeast starter.
First thing I always do is start my yeast in warm sugar water.
Bells keep things at around 62 degrees according to my supplier, but I'm not set up for that.
Hop configuration is not too far off.
Next time will add less extract and corn sugar and will add 1 more lb of honey.
Theirs is around 10%.
All in all I am pleased.
Definitely in the ballpark.