If there's even a question of hop utilization, add the DME later. Hell, I'd even add only 1/4 of it first since you'll have a wort going already. I feel like DME doesn't really benefit from boiling unless you're really going for a caramel flavor, but it seems you have those possibilities covered in the rest of your grain bill.
Seven different hops - let me know how it turns out, I may have to copy you once I get a mash tun going!!
On Deck: Maple Bacon Porter, Espresso Stout?
Fermenting: Ed Wort's Apfelwein, Coffee Stout
Drinking: Belgian Tripel, Caramel Blonde, a crappy estery IPA that fermented too warm
Enjoying: Lagunitas Lucky 13 Ale, Grand Teton Sweet Grass Pale Ale (a MUST-TRY!), Old Rasputin Russian Imperial Stout, some Coors Light too.