Congratulations on your first brew!
Bottle bombs are usually caused by not letting the beer reach its terminal gravity before bottling. There are lots of things that can affect the amount of carbonation. I've found that really well attenuating yeast tend to lead to greater bottle priming carbonation.
Assuming you have a pretty typical situation (i.e. moderate attenuator, good FG, bottled at ~68F), a priming calculator says your beer would end up with 3.2 vols of CO2. That's definitely high for the style, but will it cause bottle bombs? One chart I have says that the equilibrium pressure of 3.2 volumes at 70F is about 43 PSI. I think a bottle might typically burst at 50 PSI? But the pressure in the bottle will initially rise higher than equilibrium, so maybe you are at risk.
If you can, maybe you could put the bottles in a spot where if one or two break it won't cause a huge mess. Then every couple of days open a single bottle. Once you get to the desired carbonation, you could chill the rest. That will stop fermentation and will also considerably take down the pressure (say to 20 PSI at 40F).