The recipe looks fine to me.
I would leave it a month in primary, then maybe two months in secondary, then bottle. Ideally I'd then wait 9 months before drinking, but in practice I probably wouldn't have the will power to wait that long, so I'd most likely try a bottle or two before they were really ready :-)
Mid 60s would be a good fermentation temperature. Above 70 and you will start getting off flavors and harsher alcohols. But bear in mind that fermentation creates heat, and for such a big beer, this is going to be a lot of heat! So if your surrounding room is 65, the beer could easily end up in the low 70's during vigorous fermentation. Err on the side of caution at least while it's bubbling away: I'd try to keep the surroundings down to 60 if possible. You can let it rise to the upper 60's once fermentation slows down, to help the yeast finish up.