Sulfate:Chloride ratio, rather than actual amount, are most important when determining if the hop/malt profiles dominate. You want a higher sulfate:chloride ratio to accentuate the hop profiles whereas you want a higher chloride:sulfate ratio to emphasize maltiness. From your report, it appears that you have at least 2:1 sulfate:chloride, so your water should be fine for brewing IPA's. Also, the calcium levels are high too, which will help the yeast flocculate properly.
Since it's your first batch, I recommend preheating your mash tun to eliminate excessive temperature drop from the strike water to the cooler/tun. Also, I would add your strike water first before adding grain, and then gently add grain in and stir until well mixed. Then set it and forget it for an hour to 90 minutes.
Good luck sir.