I'm not exactly sure where this beer falls as far as BJCP is concerned. Its not strong enough to be an american barleywine or imperial ipa, its too dark for pretty much everything else, and has no roasted barley or black patent to be a porter or stout. I think you should aim for the upper end of a regular IPA.
I was never really a fan of dark extract. If you are already steeping in some grain, you might as well steep in what you want and not what the extract manufacturer decided to put in there. I think you would be better off with all pale LME/DME and adjusting the adjuncts to 15 SRM. Going with 100 IBU is a little excessive as well. I would back that off to 60IBU with an emphasis on your aroma hops. Dark brown color with plenty of american hops. Smack on with the top of 14B.American IPA
Here are some nice references for you to follow when making recipes:
You don't necessarily need to follow any of this BJCP style stuff. If you want a completely black totally overhopped beer then you should make it. Maybe it will be what you want, maybe next time you will adjust that recipe more to your liking. I think when you make your first few recipes you should try to make "a style", so you can better evaluate your product.
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