Leftover Mats Ale

Hey folks, I've got some miscellaneous ingredients laying around the house and I wanted to try to use up as many as possible in my next batch. I've come up up with the recipe below, please let me know what you think! Seems like it'll make something like a very hoppy amber or an IPA, but I'd really like some feedback, thanks!

1.50 lb Amber Dry Extract (12.5 SRM) Dry Extract 18.07 %
6.30 lb Pale Liquid Extract (8.0 SRM) Extract 75.90 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.02 %
1.00 oz Columbus (Tomahawk) [14.50 %] (60 min) Hops 49.3 IBU
1.00 oz Columbus (Tomahawk) [14.50 %] (5 min) Hops 9.8 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.95 %
Bitterness: 59.1 IBU
Est Color: 12.4 SRM

Doing a full-volume 5 gallon boil, steeping the grain, then all malts go in at the start of the boil.

I have never used Columbus as an aroma addition...

Your beer is spec'd out nice, and interests me.

I want one.

I have read that they can be used as bittering or aroma hops, but I haven't tried it either. Do you think it would be better to replace the finishing hops with Cascade or Crystal?

Some of the best recipes I ever had have been from thrown together ingredients. Now I have to get those ingredients together on purpose!